Saturday, March 12, 2011

Gluten Free – Dairy Free Maple Pecan Scones

Summary: This recipe is from the cookbook “Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes”


1 1/2 cups plus 2 teaspoons Organic All Purpose Baking Mix from The Pure Pantry or 1 1/2 cups Elizabeth’s Flour Blend (see cookbook, Fresh from Elizaebeth’s Kitchen), plus 2 teaspoons baking powder
1/2 tsp sea salt
1 cup of gluten free oats
1/4 cup butter or butter alternative
3 tablespoons maple sugar or coconut sugar
2 tablespoons maple syrup
1 egg or egg replacer
1/2 cup half and half or So Delicious Coconut Creamer
1/2 teaspoon maple extract
1/2 cup chopped pecans

1 1/2 cups powdered sugar
1 teaspoon maple extract
1 tablespoon milk of choice

Preheat the oven to 400 °F.

In a food processor or blender, finely grind oats. Or, alternatively, you may use gluten-free oat flour.

In large bowl, combine flour, baking powder, salt, oat flour, and sugar.

Cut butter into small pieces and add. Blend butter with your fingers until resembles course meal. Add maple syrup, beaten egg, cream and maple extract, stirring just until dry ingredients are moistened. Stir in pecans. Dough will be sticky.

Lightly dust a work surface and hands with gluten-free baking mix or rice flour. Turn dough out onto work surface. Knead lightly and pat dough into an 8 inch circle shape and place on parchment paper on a baking sheet. Score top of circle with knife, creating 10 wedges but not cutting all the way through dough. Or, using a large spoon drop approximately ¼ cup dough onto greased cookie sheet, 3 inches apart.

Bake for 25 minutes or until scones are golden brown. Cool completely. If you created the 8 inch circle, cut into 10 scones.

Prepare frosting by sifting powdered sugar into medium bowl. Add maple extract and milk and blend with mixer. Spread glaze over scones and let set.

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