Candied Ginger & Pecan Scones with Maple Glaze
These will be your favorite scones! Maple syrup is an excellent browning agent: It makes the outside edges crisp and sweet and blends nicely with the ginger and pecans.
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- 150 grams (1¼ cups) sorghum flour plus more for dusting
- 97 grams (2/3 cup) potato starch
- 35 grams (1/3 cup) tapioca starch
- 2 tablespoons firmly packed brown sugar
- 2 teaspoons double-acting baking powder
- 1 teaspoon xanthan gum
- ½ teaspoon fine salt
- ½ cup (1 stick) cold unsalted butter cut into small pieces
- 90 grams (3/4 cup) toasted pecans chopped fine
- 60 grams (¼ cup) candied ginger cut into a ¼-inch dice
- 125 grams (½ cup) full-fat sour cream
- 1 egg
- 1 teaspoon vanilla extract
- Maple syrup to finish
- 47 grams (½ cup) confectioners' sugar plus more as needed
- 1 tablespoon melted and cooled clarified butter regular butter or coconut oil
- 2 tablespoons maple syrup plus more as needed
- 1 teaspoon maple extract (optional)
- To make scones: Preheat oven to 375°. Line a baking sheet with parchment paper.
- In a bowl, whisk together sorghum flour, potato starch, tapioca starch, brown sugar, baking powder, xanthan gum, baking soda and salt. With a pastry cutter or fork, cut butter into flour mixture until it is crumbly and resembles a coarse meal. Add in pecans and candied ginger.
- In a 2-cup liquid-measuring cup, whisk egg until it’s light and foamy. Add sour cream and vanilla extract. Add liquid ingredients to dry ingredients and mix with a wooden spoon until everything comes together. The dough will be soft and somewhat sticky.
- Transfer mixture onto a piece of parchment paper dusted with 2 Tbsp sorghum flour. Dust top of the dough with more sorghum flour. Using your hands, lightly push the dough together until all the flour is well-incorporated. Shape dough into a ¾-inch-thick circle, 7–8 inches in diameter. With a knife, cut into eight even triangles and place on prepared baking sheet. Brush dough with maple syrup.
- Bake 20–25 minutes, until scones are slightly golden brown and cooked through. Transfer scones to a wire cooling rack, and let cool to room temperature, about 15 minutes. Drizzle with glaze, and serve.
- Using a fine-mesh sieve set over a bowl, sift the confectioners’ sugar. Add butter, maple syrup and maple extract (if using), and mix with a spoon. If glaze is too thick, beat in more maple syrup, 1 tsp at a time. If glaze becomes too thin, blend in a small amount of confectioners’ sugar (1 Tbsp). Blend until smooth.
- Drizzle over scones using a spoon. The glaze will set up fast if scone is cooled in refrigerator for 10 minutes.
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