How to make gluten-free pecan scones
For the gluten-free scones dough
To prepare gluten-free pecan scones first heat the oven to 220°C (200° fan) gas 7. Grease a large baking tray.
Sift the flour, baking powder, sugar and xanthan gum into a mixing bowl and stir to combine.
Rub in the margarine lightly with your fingers until the mixture resembles breadcrumbs, then make a well in the centre.
Whisk together the eggs and milk, then pour into the well and mix to a soft, slightly sticky dough.
Turn out onto a lightly floured surface and knead in the pecans.
Roll out 2.5 cm thick. Cut out rounds with a floured 5 cm cutter.
Place on the baking tray and brush the tops with milk.
Bake for 10-15 minutes until well risen and golden.
Cool on the baking tray for a few minutes, then place on a wire rack to cool completely.
For the coffee icing
Place the icing sugar and dissolved coffee in a bowl and beat until smooth, adding more boiling water, until a glossy, spreadable consistency.
Spoon on top of the gluten-free pecan scones and sprinkle with sugar crystals.
Leave to set.