Monday, November 23, 2009

Ginger Pecan Scones

Ginger Pecan Scones 

Pre-heat oven 425 degrees.

Mix together the following...
1 1/2 cups flour (for GF-I used 1/2 cup Buckweat Flour and 1 cup GF flour mix)
1/3 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons Baking powder

Cut in butter until the texture of coarse meal.
1/4 cup butter

Add in the following...
1/3 cup chopped crystalized ginger
1/3 cup chopped pecans

In a separate bowl beat together...
1 egg
2 Tablespoons of milk

NOTE: When doing Gluten-Free Baking, it is important to wait to mix wet and dry ingredients together until the oven is ready and the pan is prepped. Once the wet and dry are mixed together you want to get it in the oven as quickly as possible. 

Mix wet and dry together until a soft dough forms.

Turn out onto lightly floured board and shape into a flat round about 1/2 inch thick. Cut into wedges and bake on greased sheet for 12-15 minutes. 

I like to put the finished scones in a basket lined with a dishtowel or cloth napkin. Nothing like reaching in for a warm scone. YUM!

Time to make from start to finish.. about 20 minutes. Actual hands on time.. about 5 minutes. You can find 5 minutes for fresh scones! 

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