Tested and enthusiastically approved by GF and non-GF friends and family, this is one of our new favorite scone recipes. We like the combination of sweet, savory, and aromatic flavors. They’re great for breakfast or as a side for salad or soup.
4 years ago we moved from Falmouth back to South Portland (SoPo) where we lived when we first moved to Maine. I invited a group of north-of-the-bridge ladies for lunch last week and served these tasty scones with butter and fig jam plus two salads. Happily there were only seeds left on the plate. Think they’ll be just as successful at your next party.
SoPo Seeded Scones (makes 8 – recipe is easily doubled)
1 cup (6 oz.) GF flour mix (yours, ours, or Trader Joe’s)
2 tablespoons sugar
1 1/2 teaspoon baking powder
1/2 teaspoon xantham gum (Note: the use of egg and cheese support the structure of the dough, so if you object to the use of xantham gum, omit it.)
1/2 teaspoon sea salt
1/8 teaspoon unsalted organic onion powder
1 teaspoon each sesame seeds, caraway seeds, fennel seeds, poppy seeds
1/2 cup coarsely grated Robusto, Paranno, or Parmesan cheese
2 tablespoons coconut oil
1/2 cup heavy cream
1. Preheat the oven to 425F and line a baking sheet with parchment paper.
2. Combine the flour, sugar, baking powder, salt, xantham gum, and onion powder in a stand mixer and mix on low speed to blend.
3. Add the coconut oil and mix on low speed to evenly incorporate.
4. Add the seeds and cheese; mix to blend.
5. Crack the egg into a 1 cup glass measuring cup. Add enough heavy cream to raise the level to 5/8 cup. Whisk to blend.
6. Pour the egg and cream mixture into the dry ingredients and mix on low to blend until just after the dough comes together. If the mixture looks too dry add another 1-2 tablespoons of heavy cream and continue to mix until the dough can be gathered into a ball.
7. Turn the dough onto a GF floured surface and knead 3-4 times to create layers. If your dough is too sticky, this is the time to incorporate a little more flour until the dough can be easily patted into a 1.5″ disk.
7. Form the dough into a 1.5″ disk. Gently pat with whatever egg/cream mixture remains in the glass measuring cup. Sprinkle the surface with 1 teaspoon of a mixture of the seeds, or 1 teaspoon of one kind of seed.
8. Cut the disk evenly into 8 wedges. Transfer to the lined cookie sheet and bake at 425 for 12 – 13 minutes or until lightly browned.
These can be served warm out of the oven or at room temperature. They can be stored well wrapped in the refrigerator for 1-2 days or in the freezer for 2-3 weeks, but remember to gently reheat before serving. GF baked goods are usually best the day they’re made, and always better at room temperature or slightly warm.