Looking for new gluten-free scones ideas? Try this easy gluten-free pecan scones recipe topped with coffee icing: perfect for breakfast or a sweet snack.
For the dough
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
For the coffee icing
Icing sugar ————————————- 100 g
Coffee ——–2 tsp, granules mixed with 1 tbsp boiling water
Water ————————————— boiling
Sugar ————————————– crystals
Preparation time —————————————- 35 m
Cooking time —————————————— 15 m
Recipe category ———————————— Breakfast
Recipe yield ———————————————- 8
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.
Recipe by: Fine Dining Lovers