Sunday, November 14, 2010

Gluten-free Cinnamon, Pecan & Apple Scones

One of the things I've missed since our family switched to gluten-free eating was the walnut scone at Texas French Bread, but I found a really great scone mix that makes us all happy! The scone mix (available at Wheatsville and Whole Food locations in Austin and San Antonio) from local bakery, Bona Dea, makes weekend breakfasts a snap and pairs wonderfully with a mug of Lola Savannah's Pecan Maple Nut coffee (available at Central Market), a little Round Rock or Goodflow honey and a splash of vanilla almond milk. It gives me a whole new reason to relax and read the paper!

Gluten-Free Cinnamon, Pecan and Apple Scones
Adapted from the Scrumptious Scones Recipe on the Bona Dea bag!
For 8 scones

1 package of Scrumptious Scones mix
5 tbsp very cold diced butter (use local Way Back When Dairy butter at Wheatsville or for dairy free you can use Earth Balance butter available at Wheatsville)
2 large eggs or egg substitute
1/3 cup heavy cream (try Way Back When's cream -delicious!) or non-dairy substitute (we used almond milk, but you can use coconut milk, coconut kefir, soy milk or soy sour cream)
1 tbsp sugar for sprinkling
1 tbsp vanilla
cinnamon stick or ground cinnamon
1 cup of apples (we used the Pink Lady apples we got from Bat Creek Farm, but you can find some local varieties at Central Market and Wheatsville right now)
1/2 cup of pecans (we used Nature's Eats in Boerne, available near the apples at Central Market)

1. Preheat oven to 375. 
2. Whisk together eggs, milk or cream, vanilla and add cinnamon by using a microplane grater or use already ground cinnamon.
3. In your mixer bowl, use the paddle attachment to cut the butter in the dry mix. Or, you can use a pastry cutter and a large bowl if you don't have a mixer. 
4. Add the liquid ingredients to the bowl of dry mix and butter. 
5. Line a baking sheet with parchment paper or a silicone mat (like a Silpat from Breed & Co. - use your Go Local Card for 10% off), and scoop out the scone mix using a melon baller for smaller scones (be sure to adjust the cooking time) or an ice cream scoop or large spoon for larger scones. Sprinkle the tops with a little sugar.
6. Bake for 14-16 minutes. Let cool on a wire rack. 
Variations - blueberry & pecan, apple & cranberry, parmesan, rosemary & pancetta,  coconut & chocolate chip, apricot & walnut, date & chocolate chip, persimmon & cinnamon, orange, carrot & walnut, apple & cheddar, etc.

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