Gluten-Free Banana Nut Scones

Vanilla and a hint of cinnamon meld with the flavors of banana and pecans to create a wonderfully tasty gluten-free treat.

Gluten-Free Banana Nut Scones

2014-11-20 23:42:40

Yield: 18 scones • Preparation: 10 minutes • Bake: 18 to 20 minutes

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Ingredients

1. 2½ cups sifted gluten-free all-purpose flour*
2. ½ cup sugar
3. 2 teaspoons baking powder
4. ½ teaspoon ground cinnamon
5. ½ teaspoon salt
6. ½ cup butter, cut into pieces
7. 1 cup finely chopped dried banana chips
8. ½ cup finely chopped pecans
9. 1¼ cups plus 1 tablespoon heavy whipping cream, divided
10. ½ teaspoon vanilla extract
11. Garnish: finely chopped pecans and white sugar crystals

Instructions

1. Preheat oven to 375°.
2. Line 2 baking sheets with parchment paper. Set aside.
3. In a medium bowl, combine flour, sugar, baking powder, cinnamon, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Add banana chips and pecans, stirring to combine. Set aside.
4. In a small bowl, combine 1¼ cups cream and vanilla. Add to dry ingredients, stirring just until dry ingredients are moistened. (If mixture seems dry, add more cream, 1 tablespoon at a time, until a dough forms.)
5. On a lightly floured surface, roll dough to ½-inch thickness. Using a 3-inch star-shaped cutter, cut scones. Place scones on baking sheets.
6. Brush tops of scones with remaining 1 tablespoon cream. Sprinkle with chopped pecans and sugar crystals, if desired.
7. Bake until lightly browned, 18 to 20 minutes.

Notes

1. *For testing purposes, we used Gluten Free Pantry all-purpose flour (glutino.com). Using another brand may yield different results. Sift or whisk flour before measuring.

TeaTime Magazine https://teatimemagazine.com/

From TeaTime November/December 2011