The classic combination of fruit, nuts, and cheese in these autumn-inspired scones creates a delectable pastry for a tea party.
Apple, Pecan & Cheddar Gluten-Free Scones
- ¼ cup plus 1 tablespoon cold unsalted butter, divided
- 1¼ cups diced peeled Granny Smith apple
- 1 tablespoon granulated sugar
- 2¼ cups gluten-free all-purpose baking flour
- ¼ cup firmly packed light brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup coarsely shredded sharp Cheddar cheese
- ⅓ cup chopped toasted pecans
- 1¼ cups plus 1 tablespoon cold heavy whipping cream, divided
- ¼ teaspoon vanilla extract
- In a medium sauté pan, melt 1 tablespoon butter over medium heat. Add apples and granulated sugar, stirring well. Cook, covered, stirring frequently, until apples are tender and lightly browned, approximately 5 minutes. Transfer cooked apples to a heatproof bowl. Let come to room temperature.
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, brown sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in remaining ¼ cup cold butter until it resembles coarse crumbs. Add cooled apples, cheese, and pecans, stirring well.
- In a small bowl, stir together 1¼ cups cold cream and vanilla extract. Add cream mixture to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface, and gently knead 4 to 5 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2¼-inch round cutter, cut 14 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cold cream.
- Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, approximately 13 minutes. Serve warm.
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