So Sunday, I made some Gluten Free-Cranberry Scones…..
But wait! There is a back story…..
I made the Find of the century this weekend when I found a REAL marble pastry board at TJ Maxx. Sometimes, I swear theses stores don’t really know what they have and what to price it at. REAL marbles pastry boards go anywhere from $50-$60 at places like Crate and Barrel and Sur La Table. I had resigned myself to getting one from Sur La Table. But Saturday, on the bottom shelf, wedged under the wooden cutting boards…was the find of the century..
I thought maybe it was a fake, but when I picked it up, I KNEW that is was the real thing I LEGIT SQUEALED in the store. When I got it up to the counter, the lady was like, wait….But she had rung it up and I skipped out of that store with a marble pastry board for $9.99.
Anyhoo. I had to use it. I HAD to test it out.
It occurred to me that I hadn’t made scones in a loooong time. And that I hadn’t shared with you guys an updated recipe for my Gluten Free Scones. I’ve come a long way in my gluten free baking since the first time I made scones. So I knew I need to share an updated recipe. I decided that since I had cranberries, and that I had a few pecans…
That it was the perfect time of year for Gluten Free Cranberry Pecan Scones.
They were delicious with coffee on Sunday…….
Now I’ve made a lot of duds when it comes to making scones. In fact, while making these, I messed up and added too much milk and had to make another batch( and write down the recipe because I legit stay making stuff up while I’m baking). I’m sharing a few tips for great scones that I’ve noticed since I started baking scones.
Tips for Great Scones:
- The Brand of Gluten Free Flour you use matters. Since my last recipe, I switched over to Pamela’s Artisan Flour Blend for most of my gluten free baking because it is so much like regular flour. No grittiness at all. ( which if you have tried any gluten free baking at all, you know this can be a problem).
- But the KEY to good scones in general is that all of your dairy products need to be COLD.. You want to keep the butter as cold as possible for as long as possible. The milk too. Scones rely on cold fat for their flakiness.
- So I tend to freeze my butter, keep my flour in the refrigerator and I put my pastry board in the refrigerator before using it. Just so that everything can stay as chilled as possible.
- DO NOT OVER BAKE. An over baked scone is a dry scone!
- Don’t use fat free milk of any kind for the scones. They will be dry. The higher the fat content in your dairy, the more moist and tender your scones will be.
These are all tips I’ve learned and experimented with over the last couple of years. Because I love a good scone and don’t always want to drive to Starbucks to get one. And because Pookah eats Gluten Free, we all do. So it might as well be good. And these Gluten Free Cranberry Pecan Scones did NOT disappoint!
So the moral of this story is: don’t discount your discount stores like TJ Maxx, Marshall’s and Ross. You never know what you might find there.
And make scones…….
- 1 cups Pamelas Gluten Free Artisan Flour
- 1 cup of Almond Flour
- 1/2 cup to 3/4 cup of Almond Milk
- 1 Tablespoon of Baking Powder
- 1/2 cup of Dried Cranberries
- 1/4 cup of chopped pecans
- 1/2 cup of Sugar
- 8 tablespoons of butter
- Pre-Heat oven to 400
- Add flours, baking soda, sugar into a large bowl and stir to combine
- Cut your COLD butter into cubes
- Using your hands or a pastry cutter, cut the butter into the flour mix, until you have pea sized crumbs
- Add Milk, stirring to incorporate
- Fold in Cranberrries and Pecans
- Upend the contents of the bowl onto a cold floured surface
- Put a little flour on your hands too
- Gently kneed to incorporate all the ingredients and then pat into a round disc.
- DON"T OVERWORK
- Place dough on greased or parchment covered cookie sheet
- Sprinkle with sugar
- Cut into wedges ( 8 for traditional sized scones)
- Bake for 15-20 minutes or until golden brown around the edges.
- Let cool on a wire rack