GF Almond Corn Raisin Scone

Gluten-Free Almond Corn Raisin Scone

Submitted by: Craig Ponsford – Ponsford’s Place – San Rafael, CA

FORMULA

Total Formula
Metric/kg Bakers %
Cornmeal 0.363 30.00
Almond Meal 0.242 20.00
Sorghum 0.242 20.00
Tapioca Starch 0.363 30.00
Sugar 0.121 10.00
Baking Powder 0.048 4.00
Salt 0.012 1.00
Butter, Unsalted 0.363 30.00
Eggs 0.133 11.00
Cream 0.302 25.00
Honey 0.073 6.00
Applesauce 0.060 5.00
Natural Raisins 0.423 35.00
Maceration Liquid 0.254 21.00
 Lemon Zest 0.012 1.00
 Totals 3.000 248.00

PROCEDURE

  • One day in advance, macerate raisins in water*, just until covered. Drain well prior to mixing (ideal maceration weight is reflected in the formula).

Dough

  • Cut butter into 1/2″ cubes and chill well.
  • Briefly mix flours, sugar, baking powder and salt in a planetary mixer fitted with a paddle.
  • Add butter and mix on low for 2 minutes until butter has broken into slightly smaller pieces.
  • Add eggs, cream, honey and applesauce. Mix until shaggy.
  • Mix in drained raisins and zest until just incorporated.
  • Divide into 1500 g pieces, and press into 9″ rounds lined with parchment, invert onto sheet pans with parchment.
  • Chill, cut into wedges, egg wash, sprinkle with sliced almonds and sugar crystals.
  • Arrange wedges from two rounds on sheet pan, leaving room for expansion.

Baking

  • Bake at 325°F on low convection for 20 minutes.
  • Cool completely.

* To add character, consider accenting with a dash of orange blossom water, amaretto or Limoncello.

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