Gluten-free Pear Scones

Gluten-free Pear Scones
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
  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Brush tops of scones with remaining 1 tablespoon cream.
  6. 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.