Gluten-Free Pecan Scones
*Preheat oven: 375 degrees
You'll need: 2 parchment lined cookie sheets
Makes 24 small scones (sampled size) or 12-18 medium to larger scones
1 ½ Cups Pamela’s Gluten-free Pancake and Baking flour
¾-1 Cup ground pecans
¼ Cup coconut flour
¼ Cup freshly ground Flax seeds
1 tsp. Baking Powder
1/3 Cup packed Brown Sugar OR 1/2 Cup packed Coconut Sugar
1 tsp cinnamon
6 TBL COLD butter (KEEP COOL UNTIL READY TO USE)* Melted butter makes a more spread out scone. Cold butter makes a more flaky scone.
2 Tbl Maple syrup
1 tsp Vanilla or vanilla powder
1 large egg
½ Cup hemp milk for Dairy-Free OR buttermilk, half and half, or full throttle~whipping cream
METHOD: 7 Steps
STEP 1: Blend dry ingredients together in a medium bowl.
STEP 2: Cut 6 TBL butter into small pieces. Using a pastry blender or your hands, blend the butter pieces into the dry ingredients until well incorporated and the flour looks like tiny peas.
STEP 3 Whisk together WET ingredients into a 2 C measuring Cup.
STEP 4: Using a fork, gently blend together wet ingredients into butter/flour mixture. DO NOT OVER MIX. You are simply “wetting” the flour mixture and incorporating flour with the milk mixture. Vigorous over mixing leads to tough scones.
STEP 5: Divide dough in half OR leave whole. Place dough onto a well-floured workspace (gluten-free flour) or non-stick baking mat, and pat down to about ½-1” thickness with your hands, NO ROLLING or kneading is necessary. AT THIS POINT YOU MAY ADD CURRANTS, BLUEBERRIES, OR CRANBERRIES BY PRESSING THEM INTO THE DOUGH AS YOU PAT DOWN with floured hands. Dough tends to be sticky. We used a 2-3” round cookie or scone cutter.
Flour your cookie cutter and begin cutouts from the outside working in towards the center of dough. Once cut, place scones directly onto parchment-lined baking sheet. Continue until all are cut out.
It’s fun to use other shapes like a heart, bell, or stars. Simple round shapes work great. And if you don't have a round cookie cutter use a small jar.
STEP 6: For glaze: Use either 1 small egg scrambled or leftover egg whites to brush over each scone. Sprinkle scones with a crystallized sugar, or a brown sugar cinnamon nut mixture. Any topping works great, or it’s fine to leave plain.
STEP 7: Depending on the size & thickness of your scone, Bake between 12-15 minutes. The smaller scones took 12 minutes, larger hearts took 15. They should be nicely brown & firm to the touch. Once done, place on cooling rack and serve warm with jam and whipped cream or butter. Reheat in oven if serving later. Store in an airtight container.
Add dried fruit bits, currants, mini chocolate chips, fill with jam, add whole nuts, or top with cinnamon and sugar.
Another variation is to bake the scones in a cast iron pan or pie plate. When done, cut into triangles/pie wedge shapes.