GLUTEN-FREE COCONUT PECAN SCONES

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CocnutPecanSconesWGlazeEdited

The blizzard was raging outside when I woke up this past Saturday morning. So I did what any normal person who was going to be stuck in the house for 24 hours would do – I started cooking. Comfort food. I planned out a day of slow-cooked food that would fill the house with wonderful aromas. Ahhh- there’s nothing like the promise of a delicious dinner at the end of a long hard day of binge watching shows on Netflix.

But first- breakfast. And not just yogurt and fruit. I wanted something warm. Something baked fresh- just for me. Scones.

Then came the tricky part. Along with my desire for scones came my desire to be on a warm tropical island somewhere. Coconut. So there it was. I took a scone recipe from my new cookbook and doctored it up to create —– Coconut Pecan Scones. Crunchy on the outside, tender on the inside. And the subtle, sweet tastes of coconut and pecan to brighten up my morning. Now it didn’t matter that our governor had called for a state of emergency and no one was allowed to be on the road. I was a happy snow-bound camper. I put on a pot of coffee.

This recipe creates twelve delicately sized scones. You can eat just one, but they’re enticing enough that even the most careful eaters might find themselves going back for more. If you have any left, you’ll be happy to know that they freeze well. And they taste almost as good as new when reheated in a preheated 350ºF oven.

CoconutPecansSonesonBakingEdited

COCONUT PECAN SCONES

These scones are not overly sweet, so I like to sprinkle granulated sugar over the top before I bake them. But if you want to dress them up even more, and make them a tad bit sweeter, try the Coconut Glaze below. You’ll find they’re really delicious either way.

Makes 12 scones

2 cups Brown Rice Flour Mix
1/4 cup granulated sugar
4 teaspoons baking powder (see Cooks Note below)
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces*
2/3 cup sweetened flaked coconut
2/3 cup pecans, chopped
1 large egg
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon coconut extract
3/4 cup half and half (or dairy-free substitute)
1 large well-beaten egg, to brush on top of scones
Coconut Glaze (recipe below) or Granulated sugar, to sprinkle on top
Plain rice flour, for patting out dough

  1. Preheat oven to 400ºF. Position rack in center of oven. Line heavy baking sheet with parchment paper.
  2. Combine flour, sugar, baking powder, baking soda, xanthan gum, and salt in large bowl of electric mixer. With mixer on low, cut butter into flour mixture until it resembles a coarse meal. Add coconut and pecans; mix until combined. Put mixture into a small bowl and set aside.
  3. Beat egg in the same large bowl of electric mixer until very light and foamy. Add vanilla extract and coconut extract. Add flour mixture and start the mixer on low speed, then pour the half and half on top of the flour; mix at medium-low speed for about 30 seconds until the dough just comes together.
  4. Use lightly floured hands (use plain rice flour) to gently pat out dough into two 6-inch rounds thick on a floured surface (dough will be sticky and you may need to lightly coat it with some excess rice flour). Use a sharp knife or pizza cutter to cut each circle in half and then cut each half into 3 pie shaped wedges. Put scones 2 inches apart on prepared baking sheet. Brush with beaten egg. If not using Coconut Glaze (below), sprinkle small amount of granulated sugar over the top, if desired.
  5. Place scones in center of oven. Bake 20 -22 minutes or until very dark golden and cooked through. Cool 10 minutes on a rack. Top with Coconut Glaze (below), if using. Serve warm with butter or preserves.

Store leftover scones in an airtight container in refrigerator for three days, or cover scones with plastic wrap and then with foil and store in freezer for up to three weeks. Best when eaten within three days of baking. Rewarm in a preheated 350°F oven for about 10 minutes, or for several seconds in a microwave.

Cooks Note: use a double acting, slow acting baking powder like Davis or Clabber Girl. This gives you time to pat out and cut the dough before the carbon dioxide gas is released.

*If you plan to use a butter substitute, measure it first and then chill it until it is very cold.

Coconut Glaze

1/2 cup confectioners sugar
1 tablespoon half and half
1/4 teaspoon coconut extract
1 tablespoon melted butter

  1. After scones have finished baking (Step 5 above), cool on a rack for 10 minutes. Combine confectioners’ sugar, half and half, coconut extract and melted butter in a small bowl and stir until smooth and creamy. Spread across the top of the scones. Serve warm.

©2016 by Annalise Roberts

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2 Responses to GLUTEN-FREE COCONUT PECAN SCONES

  1. Kathy says:

    I’m trying those today!!! I’ll let you know if I’m successful. I always love when you post new recipes because everything you make is fabulous!!! Thanks.

    • Annalise says:

      Hi Kathy!
      I hope you enjoy them! I treated myself to some of the leftovers today before I posted this. I just love ’em with that glaze!
      And they’re something a little different, which is kind of nice.

      Very best,
      Annalise

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