When Thomas Keller asked Lena Kwak to come up with a gluten-free version of his signature cornets—tiny ice cream cones filled with salmon tartare—she found herself on an epic journey, wading through dozens of powders and flours. At the end was her formula for Cup4Cup, a gluten-free flour substitute that works in place of all purpose flour in almost any recipe. (Kwak doesn’t recommend it for breads that call for bread flour.) But it shines especially in quickbreads, cookies, pasta, and for frying. Here, she shares one of her favorite recipes for scones. You can also make it with regular all-purpose flour, of course.
Cherry Chocolate Scones
Adapted from Lena Kwak, The French Laundry
Makes about 24 scones
For the scones:
4 cups all-purpose flour (or Cup4Cup for gluten-free)
¼ cup sugar
1¾ teaspoons baking powder
1 teaspoon baking soda
1½ teaspoons kosher salt
2¼ sticks unsalted butter, cut into ½-inch pieces
1¼ cups heavy cream
1¼ cups dried cherries
1 cup chocolate chips
For the glaze
2/3 cup confectioners’ sugar
2 tablespoons skim milk
1 tablespoon Morrello cherry puree
1. Preheat oven to 350°F with racks in upper and lower thirds.
2. Whisk together flour, sugar, powder, soda, and salt in a large mixing bowl. Using your hands or a pastry cutter, cut in butter until combined with some pea-sized lumps. Stir in cream, cherries, and chocolate chips until combined.
3. Place 1/4-cup scoops of dough on 2 buttered baking sheets and bake, switching sheets half way through, until golden and cooked through, 16 to 20 minutes.
4. While scones are baking, make the glaze by whisking together sugar, milk, and cherry puree together in a small bowl until combined.
5. Once scones are cooled, spoon over glaze, let set, and enjoy.
Other French Laundry recipes: