I certainly don’t try to hide my love for scones. They pop up on this site frequently. I mentioned a little while back that my parents are trying to eat less gluten so I thought I’d make a scone recipe just for them. I filled this recipe with two of their favorite things. Dark chocolate and pistachios.
I’m happy to say that these scones turned out just as good as any other of my favorite scones. The texture is not noticeably “gluten-free” and the chocolate and pistachios go so well together and give the scones a nice variety of texture. They are super tender and soft on the inside, with a nice crusty outside.
One nice thing about making scones gluten free? There isn’t the same worry of over-mixing the dough and getting tough results. Not that you want to mix the dough to death, but you can make sure that it is nice and well combined before rolling out and cutting.
I’m finding that with gluten-free baked goods, the sooner they are eaten the better. The first day these were fantastic, but their tenderness started to wane by the next day. Not that total ‘first-day’ consumption should be any trouble 😉
- 2¾ C. Gluten-free Flour Blend(with Xanthan gum)
- ¼ C. Coconut Flour
- 4½ t. Baking Powder
- 6 T. Sugar
- 7 T. Cold Butter
- 1 t. Vanilla
- ⅓ C. Dark Chocolate, chopped into chunks
- ⅓ C. Pistachios, roughly chopped
- 1½ c. Heavy Cream
- 1 C. Powdered Sugar
- 1 T.+ Water
- In a large bowl, combine the dry ingredients.
- Cut the cold butter into the dry ingredients until it resembles a coarse meal.
- Mix in the chocolate and pistachios.
- Make a well in the center of the flour mixture.
- Add the cream and the vanilla to the well and mix just until combined.
- Roll dough until it is 1″ thick (I pat it out to this thickness on a floured surface).
- Cut the dough into circles using a biscuit cutter, or slice with a knife into squares or triangles.
- Place on tin foil lined cookie sheet spaced 1½″ apart.
- Bake at 400 degrees for 5 minutes. Reduce the heat to 350 degrees and finish cooking for 10-12 minutes, or until the tops are lightly golden brown.
- Cool on rack and drizzle with glaze.
- For Glaze:
- Place powdered sugar in a bowl and slowly whisk in water, starting with 1 tablespoon until it reaches the desired consistency.