Introduction
A gluten-free scone that doesn't resemble caulk is hard to find. Our version -- flaky; lightly sweetened with dates; laced with cardamom -- makes an ideal breakfast (warm it up with a pat of butter!); snack or tea time. These are designed to be baked from frozen; so plan accordingly!Note: This recipe is in grams; so you'll need a digital scale.
Ingredients
- 326 grams Cup 4 Cup GF flour blend
- 32 grams cane sugar
- 2.75 grams kosher salt
- 10 grams baking powder
- 1.5 grams (¾ teaspoon) ground cardamom
- 2 eggs
- 50 grams whole milk
- 6 grams vanilla extract
- 200 grams pitted Medjool dates
- 113 grams cold, cubed butter
- Cream, for brushing
- Demerara sugar, for dusting
Instructions
Preheat your oven to 350F. In a medium bowl; combine the flour; sugar; salt; baking powder and cardamom. In a separate bowl; whisk the eggs; milk and vanilla extract together and refrigerate.Add the dry ingredients and dates to the bowl of a food processor and pulse until the dates are chopped and broken down (you're not looking for perfection here!). Add the cubed butter and pulse until the mixture is sandy. Tip the contents in to a large mixing bowl. Add the eggs/milk and mix by hand to combine. You're looking for a dough just a touch more cohesive than a shaggy mass.Shape the dough into an ~8” round; wrap in plastic and freeze for 20 minutes. Remove from freezer; cut into 8 slices; wrap again and freeze. To bake; brush with cream and dust with demerara sugar. Bake on a parchment-lined baking sheet for ~30 minutes until golden brown.
