Since my mom was diagnosed with celiac disease a few years ago, I have done my best to recreate her favorite desserts. While it is great to succeed in making her favorite German chocolate cake or fruit tart, sometimes I forget about the everyday treats she misses out on due to her gluten allergy. Scones are one of her favorite baked goods, and a few weeks ago, I realized that I had never made them gluten-free for her.
I decided to take a basic gluten-free scone recipe and substitute the fruit it called for for dried figs, which we had around and are one of our favorites. This recipe worked out great: the scones were sweet and slightly crumbly, but also, as is so important in a scone, flaky! This is a great basic scone recipe, so feel free to adapt the spices and add-ins to your liking. Stay tuned for more variations...
Gluten-Free Fig Scones
(adapted from King Arthur Flour)
1 3/4 cups gluten-free all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup (1 stick) cold butter
3/4 cup dried figs, roughly chopped (leave some pretty big pieces)
2 large eggs
1/3 cup cold milk
1 teaspoon vanilla extract
sparkling or cinnamon sugar, for topping (I just used regular sugar)
Preheat the oven to 400°F. Grease a divided scone pan, or grease (or line with parchment) a baking sheet.
Whisk together the flour or flour blend, sugar, baking powder, xanthan gum, salt, and nutmeg.
Work in the cold butter till the mixture is crumbly.
Stir in the figs.
Whisk together the eggs, milk, and vanilla till frothy.
Add to the dry ingredients, stirring till well blended. The dough should be cohesive and very sticky.
Drop dough by the 1/3-cupful into the scone pan or onto the baking sheet. Let the scones rest for 15 minutes.
Sprinkle the scones with sparkling sugar or cinnamon sugar, if desired. Bake for 15 to 20 minutes, till golden brown. Remove from the oven and let rest for 5 minutes or so before serving. Best enjoyed warm, with butter and jam.
-makes 8 scones