I’ve shied away from gluten-free baking so far, other than a couple of already-adapted recipes (few of which I was really excited about). I decided, on this cold, rainy afternoon that I needed some scones in my life, stat. I had hidden away my favorite scone cookbook after my diagnosis out of ire and despair, but I dug it back out and looked for a likely recipe. This one is mostly an adaptation of the author’s Spiced Whole Wheat Scones, but with multiple adaptations and changes. Mainly, I subbed gluten-free white flour for regular flour, and buckwheat flour for whole wheat. I also took out the baking soda and just used powder, since I didn’t have a dairy-free version of buttermilk available. My dried apples were actually crunchy dehydraded apples, so I soaked them in orange juice to soften them up until I was ready to add them. I also used palm sugar instead of cane sugar for the lower glycemic index, and added a little flax just to health it up a bit. The streusel was a riff on the accidental streusel I made last week. It worked well! If I was using it on a coffee cake I’d add some butter.
Whole Grain Apple Pecan Scones with Orange Coconut Steusel
1 cup all-purpose gluten-free flour (I use King Arthur)
1/4 cup ground flax seed
3/4 cup buckwheat flour
2 tsp gluten-free baking powder
1/2 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp salt
1/2 cup palm sugar
6 Tbsp chilled butter, cut into chunks
1/2 cup culinary coconut milk (regular or lite)
1 tsp vanilla bean paste (or vanilla extract)
1/2 cup chopped dried apples
1/2 cup chopped pecans
1 Tbsp fine shredded unsweetened dried coconut
1-2 Tbsp palm sugar
1 tsp orange zest
- Preheat oven to 400 degrees f.
- Whisk together wet ingredients: coconut milk, vanilla, and egg. Set aside.
- Add flours, flax, salt, sugar, and spices to food processor. Pulse to mix.
- Add chunked butter; blend until butter is fully distributed.
- Pour in wet ingredients and blend until fully mixed.
- For streusel, you can either mince your zest, or add all the ingredients to a clean coffee/spice grinder and pulse until fine.
- Prepare a large cookie sheet with parchment paper.
- Using about 1/4 to 1/3 cup scoops, roll dough into balls, place on cookie sheet, and smash down to about 1 inch thickness.
- Sprinkle streusel generously on top.
- Bake for about 14 minutes; turn pan halfway through if your oven is freaky like mine.
- Remove from oven and let cool for a few minutes before transferring to cooling rack.
- Eat ’em hot with butter and jam or honey and some tea.