Gluten-Free Pecan Scones
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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
ingredients
All purpose flour
300 g, gluten free, plus extra for dusting
baking powder
4 tsp, gluten free
Sugar
25 g, caster (superfine)
Xanthan gum
2 tsp
Margarine
100 g, dairy free, diced
Eggs
2
Milk
120 ml, dairy free
Salt
1 pinch
Pecans
50 g, chopped
Icing sugar
100 g
Coffee
2 tsp, granuled mixed with 1 tbsp boiling water
Sugar
crystals
Preparation
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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