Gluten-Free Butternut Pecan Scones
Nutty crunchy tender scone goodness. That's all I have to say today. I'm a woman of few words. For now. (You have days like that, right?) So.
Word.
Peace.
Try 'em.
See for yourself.
Karina's Gluten-Free Butternut Pecan Scones Recipe- updated
Recipe posted October 2011.I love butternut squash in gluten-free wheat-free baking recipes because it imparts a subtle sweetness. As for the pecans- change up the nuts if you prefer. Walnuts would be amazing.
First:
Preheat the oven to 375ºF. Line a cookie sheet with an Exopat or parchment.
Ingredients:
1 cup sorghum flour
1/2 cup almond flour or hazelnut flour
2/3 cup tapioca starch or potato 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
Instructions:
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- briefly- in a microwave (or slice in half and grill them in butter/vegan butter).
Recipe Source: glutenfreegoddess.blogspot.com
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Ingredients:
1 cup sorghum flour
1/2 cup almond flour or hazelnut flour
2/3 cup tapioca starch or potato 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
Instructions:
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- briefly- in a microwave (or slice in half and grill them in butter/vegan butter).
Recipe Source: glutenfreegoddess.blogspot.com
For substitution help, please see my guide to baking with substitutions here.
