There is a café near where I live that offers gluten-free lunches and pastries once a week. Often, I pop in and pick up a scone or a muffin on my way from one place to the next. The pastries are decadent, not lacking at all, for lack of wheat! I’ve already got a great GF muffin recipe, so I have really been wanting to replicate the scone! After several attempts with different flours and flavors, I feel I’ve come pretty close to those crisp on the outside, soft and flaky on the inside scones, that have become a rather regular weekly ritual. If you would like to substitute any of the flours, check out these posts about gluten-free flours and grain-free flours for ideas.
Flaky Maple Pecan Scones
(Adapted from Joy of Cooking’s Classic Scones)
1/4 cup cold, organic butter
1/4 cup pure maple syrup
1/3 cup organic, heavy (35%) cream
2 farm fresh eggs
3/4 cup tapioca flour (organic if possible)
1/2 cup organic corn flour (not meal!)
1/2 cup potato flour (organic if possible)
3 teaspoons GF baking powder
2 teaspoons zanthan gum
1/2 cup raw pecans, coarsely chopped
1/4 cup organic butter, melted
2 tablespoons maple syrup
2 tablespoons organic sugar (fair-trade if possible)
Preheat oven to 450F degrees.
Combine dry ingredients into a bowl and whisk to combine.
Cut cold butter into small cubes, and add to flour mixture.
Cut the butter in with a pastry cutter or two knives to combine butter and flour mixture together. When incorporated, the butter will be the size of peas, and there will still be some flour that looks like coarse sand in the bowl.
Combine cream, maple syrup and eggs in a separate bowl, and whisk to combine.
Pour wet ingredients over the butter-flour mixture, and gently fold together with as little stirring as possible.
Fold in chopped pecans, and press dough together in the bowl, forming a ball.
Sprinkle some tapioca flour on the counter and gently flatten the ball of dough into a disk, using a rolling pin, if necessary, until it is approximately 1 1/2 inches (4 cm) thick.
Gently place dough onto a parchment lined baking sheet and cut into eight wedges.
Slide wedges apart from each other to allow for rising.
Bake in a 450F degree oven for 15 minutes, until golden.
For the glaze, melt the butter. Add the sugar and stir until dissolved. Add the maple syrup, and stir to combine. Drizzle over the scones, and allow to cool. It will set when the butter cools.
Makes eight scones.