Pecan Scones
Pecan Scones
1 and 1/3 cup sorghum flour
2/3 cup arrowroot starch
1/2 teaspoon xanthan gum
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sugar
1/2 teaspoon cinnamon
1 egg
3/4 cup heavy cream
1/2 teaspoon vanilla
1 cup chopped pecans (break apart with fingers to retain oil)
6 tablespoons unsalted butter, cold
Preheat oven to 425 degrees.
Whisk sorghum flour, arrowroot starch, xanthan gum, baking powder, baking soda, salt, sugar, and cinnamon. In a small bowl, mix egg, cream, and vanilla.
Cut butter into dry ingredients with a pastry blender. Add egg mixture, stirring with a fork until just mixed. Add pecans and knead in the bowl 5-10 times. Batter will be sticky.
On a large greased cookie sheet, place all of dough in center, patting to 1” thickness. (It helps to have a little extra sorghum flour on your hands.) Then cut into wedges with a butter knife or plastic spatula (if using a non-stick baking sheet), sliding them into place on the cookie sheet. Don’t worry if they break—just push them back into shape with your fingers.
Bake at 425 degrees for about 10 minutes (convection oven: 400 degrees for 8 minutes, and then turn the oven off for 5 minutes).
Yield: 8 scones. Freezes well.
1 and 1/3 cup sorghum flour
2/3 cup arrowroot starch
1/2 teaspoon xanthan gum
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sugar
1/2 teaspoon cinnamon
1 egg
3/4 cup heavy cream
1/2 teaspoon vanilla
1 cup chopped pecans (break apart with fingers to retain oil)
6 tablespoons unsalted butter, cold
Preheat oven to 425 degrees.
Whisk sorghum flour, arrowroot starch, xanthan gum, baking powder, baking soda, salt, sugar, and cinnamon. In a small bowl, mix egg, cream, and vanilla.
Cut butter into dry ingredients with a pastry blender. Add egg mixture, stirring with a fork until just mixed. Add pecans and knead in the bowl 5-10 times. Batter will be sticky.
On a large greased cookie sheet, place all of dough in center, patting to 1” thickness. (It helps to have a little extra sorghum flour on your hands.) Then cut into wedges with a butter knife or plastic spatula (if using a non-stick baking sheet), sliding them into place on the cookie sheet. Don’t worry if they break—just push them back into shape with your fingers.
Bake at 425 degrees for about 10 minutes (convection oven: 400 degrees for 8 minutes, and then turn the oven off for 5 minutes).
Yield: 8 scones. Freezes well.
