Dried Plum and Cinnamon Scones


Dried plums and sweet Vietnamese cinnamon combine in a gluten-free scone that is simply tasty.

Dried Plum and Cinnamon Scones
Yield: 12 scones • Preparation: 15 minutes • Bake: 16 minutes
Write a review
  1. ¾ cup chopped, dried plums,
  2. such as Sunsweet Plum Amazins
  3. 2 cups very hot water
  4. 1½ cups gluten-free flour*
  5. ⅓ cup sugar
  6. 1½ teaspoons baking powder
  7. 1½ teaspoons Vietnamese cinnamon
  8. ¼ teaspoon salt
  9. 3 tablespoons cold salted butter, cut into pieces
  10. ¾ cup cold heavy whipping cream
  11. ½ teaspoon vanilla extract
  1. Preheat oven to 350°.
  2. Spray a 16-well wedge scone pan† with nonstick cooking spray. Set aside.
  3. In a heatproof bowl, combine plums and very hot water. Let soak for 5 minutes. Drain plums well. Set aside.
  4. In a large bowl, combine flour, sugar, baking powder, cinnamon, and salt, whisking well.
  5. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add plums, stirring to combine. Set aside.
  6. In a liquid-measuring cup, combine cream and vanilla extract, whisking to blend. Add to flour mixture, stirring to combine. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms.
  7. Using a levered 3-tablespoon scoop, divide dough among wells of prepared pan, patting to distribute and to level.
  8. Bake until golden brown and a wooden pick inserted in centers comes out clean, 16 to 18 minutes.
  9. Serve warm.
  1. *We used Gluten Free Pantry all-purpose flour, available at glutino.com. Using another brand may yield different results.
  2. †We used a Nordic Ware 16-well Mini Scone Pan, available at nordicware.com.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime September/October 2014


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.