Pecan Scones is one of Peg’s favorite treats. So, today we are sharing our nutty sweet deliciously flaky scone recipe and video with you~ just in time to bake a batch for your favorite Mom(s)!
30 minutes (or less) from start to finish! Add this recipe to your easy to make treats list, great for wedding or baby showers, holiday brunch, family gatherings, or a treat that simply says I LOVE YOU.
Gluten Free Pecan Scones
Preheat oven to 375 degrees
Have ready 2 parchment lined cookie sheets or baking trays
Makes 12-14 medium to larger scones or 24 mini scones
Place dry ingredients into a medium size mixing bowl or your food processor
1 ½ C gluten free flour baking blend (Pamela’s baking blend, Jovial baking flour, Bob’s Red Mill)
¾-1 C fresh ground pecans
¼ C coconut flour
¼ C freshly ground Flax seeds
1 tsp. Baking Powder
1/3- ½ C packed brown sugar or coconut sugar
1 tsp cinnamon
Cut 6 TBL COLD butter and set aside, but keep cold
NOTE: Melted butter makes a more spread out cookie scone. Cold butter makes a flakier traditional scone.
2 Tbl Maple syrup
1 tsp vanilla extract
1 large egg
½ C hemp or hazelnut milk for DF , (OR buttermilk, half and half or full throttle~whipping cream)
METHOD: 7 Steps
STEP 1: Blend dry ingredients together in a medium bowl, or add all dry ingredients into food processor and pulse until mixed well.
STEP 2: Cut 6 TBL butter into small pieces. If using a pastry blender or a fork mix until butter is incorporated and feels like tiny peas. OR pulse each time you add 2-4 pieces of butter into the processor until butter is all incorporated into the flour. Pour dry ingredients into a medium mixing bowl.
STEP 3 Whisk together all WET ingredients into a measuring cup.
STEP 4: Using a fork gently blend together wet ingredients into butter/flour mixture. Careful NOT to over mix.
NOTE: You are simply “wetting” the flour mixture and incorporating both butter/flour with the milk mixture. Vigorous over mixing leads to tough scones.
STEP 5: Divide dough in half OR leave whole. Place dough on to a well floured work space (Silpat baking mat, flour sac cloth, marble stone or wooden surface). Using floured hands, 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. Have handy extra four for this purpose. We used a 2-3” round or heart shaped 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, bells or stars. Simple round shapes work great. And if you dont 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 whip cream or butter. Reheat in oven. Store in an airtight container.
WATCH recipe video HERE
Add dried fruit bits, currants, mini chocolate chips, fill with jam, add whole nuts and top with cinnamon and sugar, or coconut flakes and pecan pieces.
Serve with jam and fresh whipped cream!
Another variation is to bake the scones in a cast iron pan or pie plate. Cut into triangles. See photo below.
Jam and scones make a lovely homemade gift.
WATCH recipe video HERE