Cherry Pecan Scones, Method 2

As I promised, this is the second of three scone recipe/methods. This is the one I divised from my original, gluten-filled recipe. In some ways, it's my favorite. It's also a bit less fussy than the Lemon Scone recipe, easy to knock out quickly for breakfast or afternoon snack. I've made them with dried Michigan cherries and pecans, but they're fine just plain or with your favorite additions. Let me know how you like them!

Ingredients
2 C flour*
1 TB baking powder
1/2 tsp salt
1 tsp gum, guar or xanthan
1 tsp psyllium seed husk (optional but optimum)
1/4 C sugar, more if you like a sweet scone
1/2 tsp nutmeg, optional

One large egg
Approximately 3/4 cup whole milk

6 TB cold butter, cut into pieces

Break the egg into a measuring cup. Add whole milk to make one cup of milk combined with the egg. Whisk to break up the egg. Add 1 tsp vanilla extract.

1/2 C finely chopped pecans, toasted if you have time (This does make a difference in taste)
1/2 C dried Michigan cherries, chopped, or dried fruit of your choice

Method
Sift together the first seven ingredients.
With pastry cutter, two knives, or in a food processor, cut butter in to dry ingredients till size of small peas.

Stir nuts and cherries into dry ingredients.

Cutting in the butter

Pour milk/egg mixture into dry ingredients, mix with fork until combined. If there's flour that you can't incorporate, either splash a little milk into it or discard.

Pouring the milk/egg mixture into dry ingredients. We have access to wonderful farm eggs
from araucana chickens that have an orange yolk. 

Dough in bowl

Pull the dough together in the bowl and turn it out onto a cookie sheet that's lined with parchment. (If you don't have parchment, dust the counter top with a bit of flour and turn the dough out onto this.) Pat the dough into an approximately 6-inch square. Cut the square in quarters, then cut each quarter in half. I use a large, sharp, chef's knife.

cutting dough with sharp knife

Scones separated

Separate the pieces with a dough scraper. If you don't have a dough scraper, use the knife or a pancake turner. You just want to get some room between the scones. If you've cut your scones on the counter top, transfer them to a baking sheet. It's a plus if you can line the sheet with parchment or a silpat mat.

(To prevent the bottom of the scones from getting too dark, nestle one cookie sheet inside of a second sheet. I usually put the bottom sheet in the oven while I shape the scones to preheat. This is just my preference. Before baking, slide the second sheet with the scones into the first. It doesn't matter if it's not a perfect fit.)

With your finger tips, dab cream or milk onto each scone and sprinkle with sugar. This step is optional but gives the scones a little bit of crunch, which I like.

Sugar and cream for topping

Some of the cream and sugar will fall onto the cookie sheet and caramelize just a bit. This is wonderful!


Bake the scones in a preheated 450 degree oven for about 17 minutes. Check at 15 or earlier if they smell done. Mine took a bit longer; I'm still getting used to a new oven. This recipe and method yields eight good-size scones.



Cool on a wire rack, serve when nearly cooled but still slightly warm. To reheat, put the scones in a paper lunch sack, sprinkle the bag with water, and put in a 325 degree oven for about eight minutes. They will be just like freshly baked scones!

Ready to eat!

** I always use Anson Mills Carolina Gold Rice Flour for all of the flour called for in the formula for GF baking flour from America's Test Kitchen.

Here is their formula for the ATK flour blend:

24 ounces (4 1/2 cups plus 1/3 cup) white rice flour

7 1/2 ounces (1 2/3 cups) brown rice flour

7 ounces (3/4 cup) potato starch

3/4 ounces (3 TB powdered milk

If you want to understand the science of why this works, please buy the ATK GF cookbook.