Orange-Date, Pecan & Raspberry Scones
1 cup (125 g) of my gluten-free flour blend – recipe below
⅓ cup gluten-free oat flour
⅓ cup ivory teff flour, or millet - teff has a malty flavor, or you can use cassava flour or buckwheat
⅓ cup brown rice flour, or more of my gluten-free flour blend
⅓ cup Date Lady Date Sugar
⅓ g gluten-free baking powder* - high altitude use 6 grams,
4 g fine sea salt
½ cup fresh or frozen raspberries or frozen cranberries
½ cup chopped Date Lady Organic Dates
¼ cup chopped pecans
orange zest from 1 orange
90 g unsalted, cold grass fed butter, vegan butter, or ghee – cut butter into chunks, keep very cold
⅓ cup full-fat coconut cream*
2 egg yolks
8 g vanilla paste or vanilla extract
Egg Wash Ingredients:
1 pinch of Date Lady Date Sugar
1 pinch of salt
1. Preheat convection oven to 370°F, regular oven to 390°F.
2. Line a half sheet baking sheet with a silicon mat (Silpat) or parchment paper.
3. Cut butter into squares and freeze.
4. Put flours, date sugar, baking powder, salt, orange zest in large, good quality food processor (must be at least 9-11 cups). I use Thermomix brand food processor. You can also make them in a Kitchen Aid mixer with paddle attachment. Add butter and process on pulse until butter looks like small peas/lentils.
5. Put this mix into a large bowl. Add fruit, nuts and dates.
6. Separately mix cream, vanilla, and egg yolk with small whisk in a small bowl. You may need extra cream, this depends on flours you use and how much you processed the butter.
7. Add this mix into the large bowl with flour butter mixture and mix with a large rubber spatula for a minute or two. You'll then have to use your hands to gently form the mixture.
8. Don’t knead the dough! The secret is to put it together without overworking it. It should be moist enough to hold together, but not too wet or your scones will end up with a muffin-like texture.
9. Form a round 6-inch pizza shape on a lightly floured surface or on a roll mat until about 1-inch thick. Cut 8 triangles like pizza slices and place onto the baking tray. Brush with egg wash, sprinkle some date sugar on top and bake at 370°F for about 8 minutes until golden.
10. Lower heat to 350°F and bake for about 10 more minutes.
11. Remove from oven and let sit on the baking tray for about 5 minutes. Remove with metal cookie spatula onto a cooling rack or perforated tray.
12. Scones are best the same day they are baked. You can keep some frozen and bake as needed - in that case just put frozen scone, with egg wash directly in a preheated oven and voila! It will take longer to bake if frozen.
13. Decorate scones with drizzle of the most amazing date syrup or the most addictive chocolate spread ever!! Beware you might get hooked on these products.
Gluten-Free Flour Blend
1 ⅓ cup tapioca starch
1 ⅓ cup potato starch
2 cups brown rice flour
1 cup white rice flour (not sticky white rice flour)
4 teaspoons xantham gum
Mix all flours into container: stir well with whisk until combined well.
Drizzle: Date Lady Pure Date Syrup or Date Lady Chocolate Spread
- You’ll use some extra date sugar to sprinkle on top of the scones once you apply the egg wash
- I use Rumford brand baking powder, and Thai Kitchen's canned coconut cream
- I use Bob’s Red Mill brand flours in the flour blend
IMPORTANT: time will depend on your oven, how moist the dough is, your baking pan, and the thickness, and size of your scones. Don’t over bake or they will be dry! Also, note the scones will continue baking a little on the hot tray after you take them out of the oven so make sure to take them out just a tad before you think they’re fully baked.