Tuesday, November 17, 2015

Hazelnut Cream Scones

Simple is important for my mornings.
When your first child has to be at jazz band rehearsal at 6:30 am Monday through Friday, unless there was a football game the night before. you learn rapidly to Keep It Simple Sweetheart.
Hazelnut Cream Scones Gluten Free from
Lucky for my girl, she doesn't play a marching band instrument, so those football games are times to sit in the stands with her friends and enjoy the fun.

But those early mornings are brutal.  She is brilliant, taking 4 Advanced Placement classes this year which means homework out the whazoo.

When she comes home after a long day at school and says that once again someone brought donuts to jazz band, my heart clenches just a bit. Yes, I know that they are a treat and many of the bandmates think that is a perfect breakfast, but my rockclimbing champ knows better.
Still means she misses them and wants a sweet treat of her own.

This recipe uses the magic of heavy cream to create a tender inside, crispy outside scone that meets all the criteria.  Lots of nuts to balance out the sugar, good protein to get the day started right and bragging rights to the bandmates that HER mom got up early to bake, just for her.

Certainly doesn't hurt that she brings the extras into class.

Hazelnut Cream Scones Gluten-Free

By ,

This is one of my family's favorite breakfasts. Since they come together with a few quick flips of a spatula, then scoop with ease using an ice cream scoop, I don't mind at all baking them for any morning. Even before my morning tea.

Hazelnut Cream Scones Gluten Free from
Prep Time:5 minutes
Cook time: 20 minutes
Yield: 16 Servings
Category Breads
Equipment needed: 2 parchment paper covered cookie sheets
175 grams (1 cup)gluten-free whole grain flour mix
110 gramsGluten-Free white flour mix
40 gram hazelnut flour
5 grams (1 teaspoon) psyllium husk
20 grams (2 Tablespoons) sugar
10 grams baking powder
3 grams salt
400 grams heavy cream
vanilla extract
1/4 teaspoon almond extract
1 teaspoon sugar in the raw or Demerara sugar
1. Preheat oven to 425.
2. Stir together all dry ingredients.
3. Stir in cream and extracts, quickly.
4. Stir the mixture till it begins to solidify and bloom.
5. Using an ice cream scoop, scoop 16 balls and place onto the cookie sheets, leaving at least 2 inches of space around each ball.
6. Flatten each ball with your hand
7. Sprinkle with sugar
8. Bake for 10 minutes, then switch the cookie sheets in the oven top to bottom.
9. Bake till the bottoms of the scones are golden and the tips are beginning to color.
10. Cool to room temperature before devouring.

Katie loves her hazelnut cream scones with Cranberry Orange Butter.

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