My gorgeous and talented cousin stopped by for brunch today on her way home to the Bay Area from a job she was working on in Los Angeles. Brunch just may be the perfect meal; It’s late enough that one has had enough time to have a cup or two (or three) of coffee and the deep-set wrinkles from the pillow are mostly gone from the face. It usually includes a savory dish (today’s was omelets) and baked goods (maple nut scones, anyone?) and some fresh and hopefully seasonal offering (baby greens, sliced tomatoes and avocados, and a citrus salad). But besides all the scrumptious food, perhaps the best part of brunch is that lingering is encouraged. It’s mandatory, actually. Brunch brings a festive yet relaxed feel to any day, even a Wednesday.
The very word brunch conjures up all kinds of fabulous notions, and like the words summer and holiday, it’s both a noun and a verb.
Where do you summer? We spend our summers on Cape Cod, doesn’t everyone?
Where do you holiday? We’ll take a holiday in the South of France, natch.
Where do you brunch? We have brunch at home. Wait what?
We brunch at home, it’s true. Partly because the thought of going to a flour-laden restaurant makes my stomach churn–the risk of cross contamination is so very high. But we also enjoy brunch at home because it is such an easy meal to make…and I’d much rather linger around my kitchen table than the table in a loud and crowded restaurant.
And linger we did, catching up on our lives, our work, our families. We sat on the back deck, enjoying the sunshine, the laughing children, and the dog, who was very enthusiastically patrolling the yard to protect us from the evil that lurks in the suburbs. And when it was time for her to head out, we sent her off with hugs and kisses, a to-go cup of cappuccino, a bit of the leftover citrus salad, and another scone to fortify her for the long journey ahead.
Brunch doesn’t need to be a complicated meal. I served these scones with omelets (which are actually very easy to make…much easier than they sound) but you could fancy up some scrambled eggs with a sprinkle of fresh herbs and some goat cheese crumbled on top. Add a salad, some freshly squeezed juice and a hot cup of coffee and you are in business…all in the comfort of your own home.
Make these for Easter brunch. Or for next Tuesday, just because. Every day should be a celebration, yes?
Look for this recipe, and other sweet treats on Slightly Indulgent Tuesday on Simply Sugar and Gluten Free.
- ½ cup sweet rice flour (also called glutenous rice flour)
- ¼ cup superfine brown rice flour
- ¼ cup sorghum flour
- ¼ cup tapioca flour (also called starch)
- ¼ cup (non-GMO), organic cornstarch
- ¼ cup almond meal
- ½ teaspoon xanthan gum
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- 1½ cups gluten free rolled oats
- 10 tablespoons cold butter, cut into small cubes
- ¼ cup pure maple syrup (grade B preferred)
- ⅓ cup heavy cream
- 1 large egg, lightly beaten
- ½ cup chopped pecans
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1 tablespoon heavy cream
- 1 tablespoon melted butter
- ½ teaspoon pure (gluten free) vanilla extract
- Preheat the oven to 425 degrees.
- Combine all the dry ingredients (brown rice flour through the oats) in a large bowl. Add the butter, and work into the flours using your fingers or a pastry cutter until the dough is crumbly and in small pea size bits. Stir in the maple syrup, heavy cream and egg using a wooden spoon or spatula until everything is evenly mixed. Stir in the pecans.
- Scoop out dough (I used a ¼ cup ice cream scoop) and mound evenly on 2 baking sheets. Bake for 18-20 minutes or until the scones are firm to the touch and lightly golden brown. Cool completely on a rack.
- Mix the ingredients for the maple glaze in a medium bowl and whisk until smooth. Spread evenly over the top of the cooled scones. Store at room temperature for up to one day.