I make - Lazy-Day Scones

These Lazy-Day Scones are strictly not scones as it does not use butter. It uses whipping cream as the sole wet ingredient. The traditionalists may want to look away now. :-)

This method is akin to the American-style drop biscuits, adaptable for sweet or savoury version. This gives crusty exterior, soft centre and buttery taste, highly addictive. Here is my Lazy-Day Marzipan Scones.

Lazy-Day Marzipan Scones

2 cups gluten-free flour (your favorite blend)
1 tbsp baking powder
a scant 1/2 tsp salt
1 tbsp sugar
1.5 cup whipping cream (35% fat minimum)
a scant cup of marzipan 1-cm chunks
melted butter to brush the top
extra flour to mould the scones

Preheat the oven at 200C. Line a rectangular baking pan.

Combine flour, baking powder, salt and sugar in a large bowl. Stir to combine. Pour in whipping cream. Stir a few times to hydrate the flour. Add in marzipan chunks and fold them in until no liquid is seen.

Use an ice cream scoop to portion out the scones onto a baking pan. Don't press the dough too tightly in the scoop. Once the scone is "dropped" onto the baking pan, use floured hands/fingers to pat it to a traditional scone shape. Repeat the process until you use up all the dough. I get 12 scones out of this.

Alternatively, the dough is stiff enough to roll out and use the traditional scone shaping method. Just dust the flour thinly on the dough and the surface before proceeding.

Brush each scone top with melted butter and bake for 18-20 minutes.Turn the baking pan half way through. When the scones are out of oven, brush more butter on top. Let cool for 20 minutes and enjoy!