Note: This recipe was created in partnership with Calphalon in promotion of their Calphalon Performance Cool Touch Countertop Oven. All opinions expressed here are my own.
Lately, I’ve been going back through my recipe development books looking for older recipes that I never finished testing to complete. This blueberry scone recipe was originally from March 2019 and it needed a good bit a refinement. So while doing further research into what was wrong with my scones, I decided to also find out what specifically sets a cone apart from a biscuit.
Being from the South, I grew up eating biscuits. So all the ingredients and the method were familiar for scones. So, what is the difference between a biscuit and a scone? Well, I decided to go straight to a group of Brits for the answer. Where biscuits are usually buttery, soft and filled with flaky layers, a scone is a different texture altogether. Scones should have less butter, more of a crumbly texture, be soft on the inside and a little crisp on the outside. They also typically have very little sugar. Although, if you pickup an American scone, they are usually loaded with sugar, chocolate chips, nuts, fruit and anything else you can think to throw in there. British scones are very plain and meant to be served with clotted cream and jam.
I decided to go somewhere in the middle with my scone recipe. Stick to the traditional method and texture of a British scone, but throw in a little fruit and nuts for an American flare.
One of the main differences between the texture of a biscuit and a scone comes from the addition of eggs to the dough. Eggs will inhibit the gluten formation, creating a more crumbly texture on the finished product. For example, a pie dough with eggs added would be more crumbly like a cookie than flaky like pie crust. So this recipe has an egg and an egg yolk. As with biscuits, its important for your butter to remain really cold right up until you bake. I grated my butter with a box grater and then put it into the freezer until I was ready to mix. I decided to use fresh blueberries in my scones because they are in season now, but frozen should work just as well. I also added a bit of pecan flour to give more heartiness to the final product. You can substitute for any kind of nut flour you like or use a 1:1 blend for the full amount of flour.
This recipe seemed like the perfect candidate to try out my new Calphalon Performance Cool Touch Countertop Oven. It’s amazingly easy to use and preheats so quickly. While baking, the outside stays cool so I don’t have to worry about my son burning his hands when he helps cook. Here in the South, its still summer, so it’s really nice not to have to heat up the kitchen with my big oven.
The whole family loved these scones. In fact, they’ve been asking me to make more! Hope you enjoy them too.
Gluten Free Blueberry Pecan Scones
- 1 ¾ C Gluten Free 1-to-1 Flour Blend
- ½ C Pecan Flour or your favorite nut flour
- 4 tsp Baking Powder
- 3 Tbsp Light Brown Sugar
- ½ tsp Salt
- ½ tsp Cinnamon
- 6 Tbsp Vegan Butter grated and frozen
- 3 Tbsp Maple Syrup
- ¼ C Non-Dairy Milk
- 1 Large Egg + 1 Egg yolk
- 1 C Fresh or Frozen Blueberries
- ½ C Roughly Chopped Pecans optional
- In a large bowl, combine gf flour, pecan flour, baking powder, brown sugar, salt and cinnamon. Stir until well mixed. Add the frozen butter. Fold together with a spatula until all little butter pieces are coated with flour. Add the blueberries and nuts. Stir together.
- In a small bow, beat the egg and yolk until smooth. Add the milk and maple syrup. Stir together.
- Slowly add half of the wet ingredients to the dry. Fold together until all the wet is incorporate. Repeat again. You want to only add enough liquid to bring the dough together. It should not be wet. You may have some liquid leftover. Once the dough is shaggy but holding together, fold it a few times in the bowl to bring it into a ball.
- Turn out onto a parchment lined baking sheet. Shape into a 7-inch diameter circle and cut into triangles (like pizza slices). Place scones on baking sheet into refrigerator for 30 minutes.
- Preheat oven to 425F.
- Bake the scones for 15-18 minutes until golden brown.
- Store leftover scones at room temperature up to 3 days. Reheat by baking at 300F for 10 minutes.