If fresh peaches aren’t in season, use frozen (thawed) or canned unsweetened peaches. This recipe can be made egg-free; see instructions.
MAKES 12 SMALL SCONES.
2 cups Rebecca’s Gluten-Free Flour Blend
1 tablespoon double-acting baking powder
½ teaspoon xanthan gum
¼ teaspoon fine sea salt
½ cup (1 stick) cold unsalted butter or cold non-hydrogenated shortening, diced
1 cup diced, peeled ripe peaches or nectarines
½ cup chopped toasted pecans, optional
2 large eggs
1 tablespoon honey
1/3-1/2 cup cream or milk of choice
Egg glaze (1 yolk mixed with 2 table- spoons cream or milk of choice) or cream, for brushing
Maple Glaze, optional (recipe below)
1. Preheat oven to 400°F. Line a cookie sheet with parchment paper.
2. Mix together flour blend, baking powder, xanthan gum and salt.
3. Add butter to dry ingredients. Using your fingers or a pastry cutter, work butter into dry mixture to create a coarse meal. Stir in diced peaches and pecans.
4. Make a well in dry mixture. Break eggs into the well. Pour in honey and 1/3 cup cream and mix together to form a soft, slightly sticky dough. If needed, add more cream, 1 tablespoon at a time, until dough comes together.
5. Dump dough onto a lightly floured counter. Shape it into 2 round, flattened cakes and cut each cake into 6 equal triangles. (For larger scones, pat dough into a round cake about 8 inches wide and ¾ inch thick; cut into 8 equal triangles.) Brush tops with egg glaze or cream.
6. Arrange scones on prepared cookie sheet. Place in preheated oven and bake about 18 minutes or until bottoms are golden brown.
7. Remove from oven and let cool on a wire rack. When cool, drizzle with Maple Glaze, if desired.
For Egg-Free Peach Scones, omit 2 eggs. Combine 2 tablespoons golden flax meal with 6 tablespoons hot coconut cream or heavy cream of choice. (Water can replace the cream but results will be drier and denser.) Add this mixture in step 4 to replace 2 eggs. If the dough is too wet to handle, dump it directly onto a parchment-lined cookie sheet to shape, cut and bake. Check scones for doneness after baking 15 minutes.
*TIP: If nuts are tolerated, replace ¼ cup of Rebecca’s Gluten-Free Flour Blend with ¼ cup almond flour for added protein and fiber.
Each scone contains 208 calories, 13g total fat, 7g saturated fat, 0g trans fat, 86mg cholesterol, 155mg sodium, 21g carbohydrate, 2g fiber, 3g sugars, 3g protein, 13Est GL.
MAKES ABOUT 1¼ CUPS.
Drizzle this glaze over scones for extra indulgence. Ideal for special-occasion mornings.
1 cup confectioners’ sugar
¼ cup cream or milk of choice
2 tablespoons pure maple syrup, more as needed
1. Place sugar, cream and 2 tablespoons maple syrup in a bowl.
2. Whisk ingredients together until smooth. If glaze is too thick to drizzle, whisk in more maple syrup, 1 tablespoon at a time.
3. Drizzle glaze over scones.
Each tablespoon contains 35 calories, 1g total fat, 1g saturated fat, 0g trans fat, 4mg cholesterol, 1mg sodium, 6g carbohydrate, 0g fiber, 6g sugars, 0g protein, 4 Est GL.
Contributor Rebecca Reilly is a chef, expert baker and cooking instructor. She is the author of Gluten-Free Baking: More Than 125 Recipes for Delectable Sweet and Savory Baked Goods (Simon & Schuster).Yields 12 scones