|Get sconed, Babycakes, with these fab gluten-free scones.|
Let's get sconed. Butternut squash style. But let me warn you. I'm having an existential week. The kind of week where gushing about a gluten-free scone recipe just seems kind of silly. The kind of week where irony reigns supreme on her cold and shiny throne.
Yeah, I know. I could shrug it off and stuff it out of sight and soldier on. I could kick it to the back of my closet, behind the pile of ratty sneakers. I could swallow the pill of denial like a good girl and use words like tender and buttery and melt in your mouth scone goodness.
Who would know the difference?
But this morning I'm just not interested.
|Fresh from the oven: warm gluten-free scones.|
Because it's not the whole of who I am. The whole truth, you see, is messy. It's complicated. And it doesn't always neatly dovetail into a post about butternut squash or gluten-free scones. What I'm feeling is raw. And no doubt undercooked.
And I'm not even sure I understand it.
If I could describe it, I would tell you it is the acrid sensation of slipping backwards in time. Losing ground you worked so hard to get to. To claim as your own. The fragile foothold that doesn't come easy to a questioning, hyper-vigilant child. That elusive, cultivated center of pure confidence.
The belief in I am here.
The right to take up floorspace and wall space.
The right to carve out time for artistic self expression.
To spend money on materials, make mistakes, explore, discover.
To start over doing something new and unfamiliar.
The right to disappoint someone else.
To confuse them.
To place someone else's needs aside- instead of in front of your own.
So I ask you other Good Girls.
Why is it so dang hard?
|Have a warm, tender scone for breakfast. Or afternoon tea.|
I love butternut squash in gluten-free baking recipes because it imparts a subtle sweetness. As for the pecans- change up the nuts if you prefer. Walnuts would be amazing.
Gluten-Free Butternut Pecan Scones Recipe- updated
Preheat the oven to 375ºF. Line a cookie sheet with an Exopat or parchment.
1 cup sorghum flour or brown rice flour
1/2 cup almond flour
2/3 cup tapioca starch
1/3 cup organic light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon xanthan gum
1 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup organic butternut squash puree
2 organic free-range eggs, beaten, or Ener-G Egg Replacer
2 tablespoons coconut oil or vegan butter
2 teaspoons bourbon vanilla
1 teaspoon lemon juice
2/3 cup chopped pecans
In a mixing bowl, whisk together the dry ingredients.
Add in the wet ingredients and mix just until the scone dough is workable. Scoop out the dough and plop it onto the center of your prepared cookie sheet. Using wet palms, smooth and flatten the dough into an 8-9 inch circle. I use a small silicone spatula to smooth the outside edges.
Add extra chopped nuts, if desired. Press in slightly.
Brush the top with a little coconut milk or rice milk.
Sprinkle with organic raw sugar (this makes a lovely crusty top).
Score the dough into eight wedges, using a sharp knife. Cut through and slice the dough down to the bottom. Use the silicone spatula to wiggle some space between each wedge.
Bake in the center of the preheated oven for about 20 to 25 minutes or so, depending upon your oven. Bake until the scones are golden and firm.
Serve warm with vegan butter- and apricot jam, if desired.
And for an amazing treat- slice the scones in half and grill them in a skillet, using vegan butter. The pecans get fragrant and toasty.
Makes eight scones.
Freeze leftover scones. Thaw as needed, and warm them in a microwave (or slice in half and grill them in vegan butter).
Recipe Source: glutenfreegoddess.blogspot.com
For substitution help, please see my guide to baking with substitutions here.