Today I bring you my first (and I'm happy to say, successful) attempt at making a gluten-free scone. Getting the right texture for a scone is tricky enough when you’re not baking gluten-free. So when I was coming up with this recipe I decided, why not make a twist on a classic recipe? And as it is quite evident that it is summer here in the Sunshine State, I decided to make a tropically inspired scone, filled with the delicious flavors of pineapple and coconut.
What you’ll need...
1/3 cup sugar
1/4 tsp xanthan gum
2 tsp baking powder
1/2 tsp salt
1 tbsp vanilla extract
1 tsp coconut extract
6 tbsp butter, softened
1 cup dried pineapple, chopped
1/4 cup shredded coconut
1 tbsp vinegar
1/2 cup milk
Preheat oven to 420 degrees. Prepare a cookie sheet by lightly greasing it or using parchment paper.
In a mixing bowl, combine sugar, flour, baking powder, and salt. Mix well. Cut in butter until fully combined and the mixture is crumbly.Add in pineapple, coconut, milk, and egg. Mix thoroughly until batter is moist and slightly tacky.
Drop spoonfuls of the batter onto prepared cookie sheet, then sprinkle with sugar. This is optional, but it does give the top a nice crunch.
Bake for 10-13 minutes or until the tops are a beautiful golden brown.
Transfer onto a cooling rack and allow to cool slightly before serving. After our scones have completely cooled, drizzle a generous amount of white chocolate syrup on top and place in the fridge to chill. Or try serving them with homemade "Clotted" Cream
Now it’s time to pour some tea and enjoy your delicious creation!