Gluten-Free Pecan Scones

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.