Author Notes
I adapted this recipe using a favorite scone recipe from Annie Somerville's cookbook Field of Greens. The flour mix is a formula from the cookbook GEMS of Gluten-Free Baking by Wendy Turnbull. The GEMS formula can be customized using different gluten-free flours depending on what flavors you're going for in a recipe. I like this flour mix because it is entirely whole-grain and creates a really nice texture and flavor for the scones. —the musician who cooks
Ingredients
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zest of 1
orange
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1/4 cup
fresh orange juice
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1/2 cup
Medjool dates, pitted and chopped
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3 cups
GEMS flour mix (2-3/4 c. brown rice flour, 2/3 c. sweet white sorghum flour, 1/3 c. buckwheat flour, 3 Tbsp. millet flour)
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1-1/2 teaspoons
guar gum powder
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1/4 cup
honey
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2 tablespoons
baking powder
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1/2 teaspoon
salt
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3 tablespoons
neutral-flavored oil
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2/3 cup
unsweetened almond milk
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1/4 cup
pecans, coarsely chopped
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1/4 cup
additional unsweetened almond milk
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2
large baking sheets, stacked together
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1
sheet parchment paper
Directions
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Preheat the oven to 350ºF.
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Mix chopped dates with orange juice in a small bowl, separating the dates in the juice; let soak.
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Mix dry ingredients together in a large bowl.
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Mix oil and honey in a separate bowl, add orange zest to almond milk, then add to oil/honey mix, and whisk to blend well.
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Add wet ingredients to dry ingredients, and stir just until ingredients come together in a ball.
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Lightly flour surface with a little GEMS flour, turn dough out of the bowl, and gently form into an 8-inch round.
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Brush round with almond milk, and sprinkle with chopped pecans.
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Cut round into 8 wedges, and brush cut sides with almond milk.
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Place wedges about 1 inch apart on a parchment lined doubled baking sheet to prevent bottoms of scones from burning.
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Bake until scones are lightly browned, about 20 minutes.
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