Gluten-Free Banana-Nut Scones
 
Yield: 18
Ingredients
  • 2 ½ cups gluten-free all-purpose
  • flour, such as Glutino Gluten Free
  • Pantry (glutino.com)
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ½. teaspoon ground cinnamon
  • ½. teaspoon salt
  • 8 tablespoons cold salted butter, cut into pieces
  • 1 cup finely chopped dried banana chips
  • ½ cup finely chopped pecans
  • 1 ¼ cups plus 1 tablespoon heavy
  • whipping cream, divided
  • ½ teaspoon vanilla extract
  • Garnish: additional finely chopped pecans and white sugar crystals
Instructions
  1. Preheat oven to 375°.
  2. Line 2 baking sheets with parchment paper.
  3. In a medium bowl, combine flour, granulated sugar, baking powder, cinnamon, and salt. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add banana chips and pecans, stirring to combine.
  4. In a small bowl, combine 1¼ cups cream and vanilla extract. Add 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.
  5. On a lightly floured surface, roll dough to a ½-inch thickness. Using a 3-inch star-shaped cutter, cut 18 scones from dough. Place 2 inches apart on prepared baking sheets.
  6. Brush tops of scones with remaining 1 tablespoon cream.
  7. Garnish tops of scones with a sprinkle of chopped pecans and sugar crystals, if desired.
  8. Bake until scones are lightly browned and a wooden pick inserted in the centers comes out clean, 18 to 20 minutes.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/gluten-free-banana-nut-scones-2-recipe/