Last Sunday I had the loveliest afternoon. My photographer Brent had gotten married the night before, and after I snuck out from the fabulous party flowing with really good Prosecco, dangerously good mescal and bacon wrapped figs / ribs / pickled veggies and charcuterie that was to die for, I came home to Lil Sis on my couch. She had driven the 10 hours up from North Carolina to bake with me on Sunday, because after a weekend of revelry that capped off a long week there was no way I could haul my loot downtown and bake 180 gluten-free scones by myself.
I am so thankful she came with me, and so psyched for what we did.
We joined 7 other bakers/bloggers, pastry chef Stephen Collucci and chocolatier Mehdi Chellaoui at the Sweet Sensations benefit for C-CAP, which helps at-risk kids find scholarships and placement in the culinary world.
Check out some of the photos that photographer Samantha Goh captured:
Obviously I couldn’t eat anything other than the Lemon Poppy Seed, Goat Cheese Chive and Walnut and Chunky Peanut Butter Chocolate Chip Banana scones that we made, but oogling was fun. Everything was gorgeous, the space was really wild (an old subway station entrance!) and the ladies delightful.
So now, without further ado, the final recipe for the scones Lil Sis and I whipped up, and a break from sconage for a while (until I make some of those savory ones again for brunch tomorrow).
- 2 1/4 cup my rockin cookie flour
- 4 tsp baking powder
- 1/2 tsp Kosher salt
- 6 Tbsp unsalted butter, cold, cut into small cubes
- 1/3 cup mini chocolate chips (I use Enjoy Life because they’re delicious and ensure the absence of dairy)
- 1/4 dark brown sugar
- 1/4 cup white sugar
- 1 tsp vanilla extract
- 1 large egg, beaten
- 2 Tbsp milk (I use unsweetened almond milk)
- 3 Tbsp chunky peanut butter
- 1 banana, cut into small chunks
- 1 egg white with 2 tsp water, for brushing
- kosher salt, for sprinkling
Preheat oven to 375°. Line a cookie sheet with Silpat or parchment if you have it, or dust lightly with extra flour (not flour blend – which has starch and xanthan in it). Lightly dusty a work board with flour as well.
In a large bowl, whisk flours, baking powder and salt. Set aside.
In a small bowl toss together chocolate chips and sugars. Set aside.
In a measuring cup or bowl, combine beaten vanilla, beaten egg and milk. Set aside.
Cut the butter into very small pieces and toss in the flour mixture. Quickly start working the butter in with your fingers, until the mixture resembles a coarse cornmeal. Toss in the sugar/chip mixture, coating with flour. Make a well in the center, add the beaten egg/milk mixture, and start to pull the flour towards the center with a fork. When it’s as tacky as it can be, add the banana and, one teaspoon at a time, dot the mixture with peanut butter. As gently as possibly, work with your hands until the dough pulls together into one cohesive mass.
Divide dough in two, turn out one half to a floured work space and knead very gently until there are no bits of dry or sticky dough. Now here’s where you decide how big you want to make your scones; the original recipes I based this off of years ago made six. I broke that down a tad to make 8. For the event I made 20, and then 30 mini scones from one batch. The only difference will be in the baking time. You’re call. Remember, eating 6 mini scones doesn’t add up to the calorie count of 1 regular scone. Ok, it does. Sigh.
Roll out the dough into a long log and pat the top flat, slightly rounding the edges. Cut into even rectangles, and then triangles. Place on floured/lined cookie sheet and repeat until all dough is gone (they should fit fine on one sheet).
Brush with egg white / water and sprinkle with kosher salt.
Bake for 12-18 minutes depending on size. Cool slightly and devour.
- Gluten-free Lemon Poppy Seed Scones (thedustybaker.com)
- Gluten-Free Goat Cheese, Chive and Walnut Scones for a great cause! (thedustybaker.com)