Monday, 17 January 2011

Holiday and any day baking

I baked loads (and had simply the best time doing so!) over the November-December holidays, and wanted to share some of my favourite goodies in the next slew of blog entries.

(Confession: the following is actually a scone recipe, but I decided to bake them in MUFFIN molds for the purpose of yielding more to share.)

Gluten-Free Pumpkin Chocolate Scones

Note 1: Though this recipe is GF, you could easily make it with regular wheat flour if you prefer (by substituting the gluten-free flours for wheat flour).

Dry Ingredients:
  • 1 cup brown rice flour
  • 1 cup tapioca starch
  • 1/2 cup sorghum flour
  • 1/2 T. baking powder
  • 1/2 tsp. xanthan gum
  • 1/4 tsp. salt
  • 1/2 cup granulated sugar
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/2 tsp. ground cinnamon
Note 2: If you feel comfortable enough, feel free to use whichever flours you like... I used a mix of Pamela's baking flour, and what other flours I had on hand in the cupboards.

WET Ingredients:
  • 1 cup pumpkin puree (I used fresh purée that we had bagged and frozen from our autumn pumpkin stash)
  • 1 large egg, beaten
  • 1/4 cup plus 2 T. milk
  • 1/4 cup canola oil (I typically use olive oil instead)
  • 2 T. unsalted butter, diced
  • 1/4 cup pecan pieces (completely optional -- if you're a nuts-don't-belong-in-my-baked-goods person like me, then definitely leave them out)
  • 1/4 cup chocolate chips (do, do!)
My Add-ins:
  • 1/4 tsp. ground cloves
  • 1/4 tsp. pumpkin spice mix (can be found in any regular grocery store spice isle)

  1. Preheat oven to 400 degrees F. Line cookie sheet with parchment paper.
  2. Mix all the dry ingredients in a large bowl.
  3. Mix all the wet ingredients in a small bowl.
  4. Pour oil into the flour mixture, then butter. Combine with your fingers until nice and crumbly. Make a well in the middle.
  5. Pour the liquid mixture into the well and work in by mixing with a spoon until just combined. Add pecan pieces and chocolate chips and mix in.
  6. Using 1/4 cup measuring cup (or large cookie scoop), drop batter onto the prepared cookie sheet. Bake in the oven for 25-30 minutes or until golden. Transfer to a wire rack to cool for 10 minutes before eating (if you can wait that long).

Note 3:  I used a spoon to drop the scone batter onto the waiting cookie sheet.  It yields between 10-12 scones, depending on how much batter is used for each scone.

Mmmm, still hot out of the oven; these really are a perfect morning or afternoon treat.

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