Gluten-Free Pecan Scones

Gluten-Free Pecan Scones

An easy recipe for yummy gluten-free pecan scones topped with a sweet coffee icing, a sweet treat to cozy up with for the winter season.

18 December, 2017
Average: 1.5 (10 votes)

Dietary Consideration

serves for

8

total time

0 HR 40 MIN

ingredients

All Purpose Flour
300 g, gluten free, plus extra for dusting
baking powder
4 tsp, gluten free
Sugar
25 g, caster (superfine)
Xanthan Gum
2 tsp
Margarine
100 g, dairy free, diced
Eggs
2
Milk
120 ml, dairy free
Salt
1 pinch
Pecans
50 g, chopped
Icing Sugar
100 g
Coffee
2 tsp, granuled mixed with 1 tbsp boiling water
boiling
Sugar
crystals

Preparation

How to make delicious gluten-free pecan scones

For the dough

  • Heat the oven to 220°C (200° fan) 425°F 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 2.5cm|1" thick. Cut out rounds with a floured 5cm|2" 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 pecan scones and sprinkle with sugar crystals.
  • Leave to set.

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