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Banana Nut Scones (Gluten Free)

These scones are lighter in sugar and butter than your typical scone, a little denser, and a little less sweet. Feel free to add a bit more sugar if you want, but no more than double the amount listed. They're meant to be a breakfast item, but if you sprinkle some turbinado sugar on top, you can have a delightful snack or dessert as well.

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Ingredients

  • 2 1/4 cups gluten free flour (9.25 ounces)
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon xanthan gum (omit if your flour blend already has it)
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon cinnamon
  • 1 T molasses
  • 3/4 stick unsalted butter, cold, and cut into small pieces
  • 2 eggs
  • 1 small banana, mashed
  • 1/4 c plain yogurt
  • 1 teaspoon vanilla
  • 2/3 cup toasted and chopped nuts (don't skip toasting!)

Instructions

  1. Preheat the oven to 400. Lightly grease a cookie sheet or a scone pan.
  2. Whisk together: flour, sugar, baking powder, xantham gum, salt, cinnamon and nutmeg.
  3. Using forks or your fingers, work the small pieces of cold butter into the dry ingredients. It doesn't have to be blended perfectly, but try to pinch down the biggest pieces.
  4. In a separate bowl, whisk together the molasses, eggs, banana, yogurt, and vanilla until they're well combined. It's okay if there are chunks of banana visible.
  5. Incorporate the wet ingredients into the dry, along with the nuts. You should have a sticky but cohesive dough. If it's too dry, feel free to add a little milk, but you want the dough to be substantial enough to stand up on it's own. It should look like this:
  6. To make the scone shapes, pat the dough into a ball with your hands. Using a bench scraper or a sharp knife, cut the ball into eight equal pieces, like a pie.
  7. If you're using a scone pan, place each scone into the pan. If you're baking on a cookie sheet, leave just a little bit of room between each scone (1/2? or less). If you're topping the scones with turbinado sugar, sprinkle it on here.
  8. Let the scone dough rest for 15 minutes before placing in the oven.
  9. Bake for 15-20 minutes, or until a fork inserted into the scone comes out clean. (Mine took a bit longer, actually).

 

 

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Posted in Landscaping Post Date 12/29/2016


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