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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: 2.1 (14 votes)

Dietary Consideration

serves for


total time

0 HR 40 MIN


All purpose flour
300 g, gluten free, plus extra for dusting
baking powder
4 tsp, gluten free
25 g, caster (superfine)
Xanthan gum
2 tsp
100 g, dairy free, diced
120 ml, dairy free
1 pinch
50 g, chopped
Icing sugar
100 g
2 tsp, granuled mixed with 1 tbsp boiling water


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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