scones - GLUTEN FREE MAPLE OAT SCONES

By tinathorn

Ingredients

• For the Maple Glaze:
• 1/2 cup sweet rice flour (also called glutenous rice flour)
• 1/4 cup superfine brown rice flour
• 1/4 cup sorghum flour
• 1/4 cup tapioca flour (also called starch)
• 1/4 cup (non-GMO), organic cornstarch
• 1/4 cup almond meal
• 1/2 teaspoon xanthan gum
• 2 teaspoons baking powder
• 1/4 teaspoon fine sea salt
• 1 1/2 cups gluten free rolled oats
• 10 tablespoons cold butter, cut into small cubes
• 1/4 cup pure maple syrup (grade B preferred)
• 1/3 cup heavy cream
• 1 large egg, lightly beaten
• 1/2 cup chopped pecans
• 1 cup powdered sugar
• 2 tablespoons pure maple syrup
• 1 tablespoon heavy cream
• 1 tablespoon melted butter
• 1/2 teaspoon pure (gluten free) vanilla extract

Details

Adapted from gfreefoodie.com

Preparation

Step 1

Preheat the oven to 425 degrees.
Combine all the dry ingredients (brown rice flour through the oats) in a large bowl. Add the butter, and work into the flours using your fingers or a pastry cutter until the dough is crumbly and in small pea size bits. Stir in the maple syrup, heavy cream and egg using a wooden spoon or spatula until everything is evenly mixed. Stir in the pecans.
Scoop out dough (I used a 1/4 cup ice cream scoop) and mound evenly on 2 baking sheets. Bake for 18-20 minutes or until the scones are firm to the touch and lightly golden brown. Cool completely on a rack.
Mix the ingredients for the maple glaze in a medium bowl and whisk until smooth. Spread evenly over the top of the cooled scones. Store at room temperature for up to one day.