Gluten Free Pecan Streusel Scones

Post date: Jun 9, 2011 3:29:01 PM

Makes: 8

(312g) 2 cups plus 2 teaspoons Silvana’s Gluten-Free All-Purpose Flour Blend (page 15) or your favorite gluten-free flour blend

2 tablespoons granulated sugar

1 tablespoon baking powder

½ teaspoon salt

(87g) 6 tablespoons frozen unsalted butter, cut into ¼-inch pieces

(275g) 1¼ cups heavy cream, plus more for brushing

¼ cup brown sugar

½ teaspoon cinnamon

¼ cup chopped pecans

1. Position an oven rack in the middle and preheat to 375º. Line a baking sheet with parchment paper. In a large bowl, whisk together the flour blend, granulated sugar, baking powder and salt. Cut in the butter until coarse crumbs form. Stir in the cream and mix until just combined.

2. In a small bowl, stir together the remaining 2 teaspoons flour blend, brown sugar, cinnamon and pecans. Sprinkle most of the streusel mixture over the dough (reserving the remaining streusel for sprinkling before baking) and mix in.

3. Pat out the dough to form a ½-inch-thick round. Cut into 8 triangles and place the dough about 2 inches apart on the prepared baking sheet. Brush with cream and sprinkle with the remaining streusel. Bake until golden and puffed, about 25 minutes. Let cool on a wire rack.