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.
Course: Breakfast
Keyword: ginger, maple, pecan, scones
Servings: 8scones
Calories: 333kcal
Author: Jeffrey Larsen
Ingredients
150grams(1¼ cups) sorghum flourplus more for dusting
97grams(2/3 cup) potato starch
35grams(1/3 cup) tapioca starch
2tablespoonsfirmly packed brown sugar
2teaspoonsdouble-acting baking powder
1teaspoonxanthan gum
½teaspoonfine salt
½cup(1 stick) cold unsalted buttercut into small pieces
90grams(3/4 cup) toasted pecanschopped fine
60grams(¼ cup) candied gingercut into a ¼-inch dice
125grams(½ cup) full-fat sour cream
1egg
1teaspoonvanilla extract
Maple syrupto finish
Maple Glaze
47grams(½ cup) confectioners' sugarplus more as needed
1tablespoonmelted and cooled clarified butterregular butter or coconut oil
2tablespoonsmaple syrupplus more as needed
1teaspoonmaple extract (optional)
Instructions
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.
For Glaze
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.
Notes
Note: Glaze can be stored in an airtight container in the refrigerator for up to two weeks.