Gluten-Free Pecan Scones

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.