A modern-day favourite English dessert is reimagined in our Gluten-Free Banoffee Scones.
Gluten-free Banoffee Scones
Serves: 8 to 10 scones
Banoffee pie, featuring toffee and bananas, inspired this decadent gluten-free scone. Ripe banana, mashed to almost a liquid, is a key ingredient. Although we used traditional English toffee bits, the recipe will work just as well with milk chocolate toffee bits.
Ingredients
- 2½ cups gluten-free all-purpose flour*
- ¼ cup caster sugar
- 1 tablespoon baking powder
- ¼ teaspoon fine sea salt
- 5 tablespoons cold unsalted butter, cubed
- ½ cup English toffee bits
- 5 tablespoons mashed ripe banana
- 5 tablespoons cold whole buttermilk, divided
- 2 large eggs, divided
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in toffee bits.
- In a small bowl, whisk together banana, 4 tablespoons buttermilk, and 1 egg. Add to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If mixture seems dry and dough won’t come together, add more buttermilk, 1 tablespoon at a time.)
- Turn out dough onto a lightly floured* surface, and knead gently until smooth by patting dough and folding it in half 7 to 9 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2½-inch fluted round cutter dipped in flour*, cut as many scones as possible from dough without twisting cutter, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet.
- In a small bowl, whisk together remaining 1 egg and remaining 1 tablespoon buttermilk. Brush tops of scones with egg mixture.
- Bake until scones are golden brown, 13 to 15 minutes. Let cool for 5 to 10 minutes. Serve warm or at room temperature.
Notes
*We used King Arthur’s Gluten-Free Measure for Measure Flour.
Using conventional flour instead of gluten-free flour: Replace gluten-free flour with an equal amount of all-purpose flour, and follow the recipe, but only add enough of the cream mixture for a dough to begin to form. (If dough is too wet, scones will spread out instead of rising properly.) Since conventional flour has gluten, be sure to handle the dough gently, or the scones will be tough. Bake as indicated in the recipe.
Using conventional flour instead of gluten-free flour: Replace gluten-free flour with an equal amount of all-purpose flour, and follow the recipe, but only add enough of the cream mixture for a dough to begin to form. (If dough is too wet, scones will spread out instead of rising properly.) Since conventional flour has gluten, be sure to handle the dough gently, or the scones will be tough. Bake as indicated in the recipe.
