Gluten-free Pear Scones
Serves: approximately 18 scones
- 2¼ cups gluten-free all-purpose flour*
- ¼ cup castor sugar
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- ¼ teaspoon ground cardamom
- 4 tablespoons cold unsalted butter, cubed
- 1 finely diced peeled slightly firm Bartlett pear (approximately 1 cup)
- ¾ cup plus 1 tablespoon cold heavy whipping cream, divided
- 1 large egg
- ½ teaspoon vanilla extract
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cardamom. Using fingers, rub butter into flour mixture until it resembles coarse crumbs. Stir in pear.
- In a small bowl, whisk together ¾ cup cold cream, egg, and vanilla extract. Add cream mixture to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured* surface, and knead gently by patting dough and folding it in half 3 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2-inch fluted round cutter dipped in flour*, cut as many scones as possible from dough without twisting cutter, rerolling scraps as needed. Place scones on prepared baking sheet.
- Brush tops of scones with remaining 1 tablespoon cream.
- Bake until edges of scones are golden brown, 20 to 25 minutes. Serve warm or at room temperature.
*We used King Arthur’s Gluten-Free Measure for Measure Flour.