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Gluten-Free Banana-Nut Scones


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Gluten-Free Banana Nut Scone







2½ cups sifted gluten-free all-purpose flour*
½ cup sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
½ cup butter, cut into pieces
1 cup finely chopped dried banana chips
½ cup finely chopped pecans
1¼ cups plus 1 tablespoon heavy whipping cream, divided
½ teaspoon vanilla extract
Garnish: finely chopped pecans and white sugar crystals


• Preheat oven to 375°.
• Line 2 baking sheets with parchment paper. Set aside.
• In a medium bowl, combine flour, sugar, baking powder, cinnamon, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Add banana chips and pecans, stirring to combine. Set aside.
• In a small bowl, combine 1¼ cups cream and vanilla. Add to dry ingredients, stirring just until dry ingredients are moistened. (If mixture seems dry, add more cream, 1 tablespoon at a time, until a dough forms.)
• On a lightly floured surface, roll dough to ½-inch thickness. Using a 3-inch star-shaped cutter, cut scones. Place scones on baking sheets.
• Brush tops of scones with remaining 1 tablespoon cream. Sprinkle with chopped pecans and sugar crystals, if desired.
• Bake until lightly browned, 18 to 20 minutes.

*For testing purposes, we used Gluten Free Pantry all-purpose flour (glutino.com). Using another brand may yield different results. Sift or whisk flour before measuring.


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