1½ cups gluten-free all-purpose flour, such as Glutton Gluten Free Pantry (glutino.com)
2 teaspoons baking powder
¼ cup granulated sugar
¼ teaspoon salt
4 tablespoons cold salted butter, cut into pieces
½ cup butterscotch morsels
¼ cup chopped toasted pecans
1 cup cold heavy whipping cream
1 teaspoon vanilla extract
Garnish: turbinado sugar
Instructions
Preheat oven to 350°.
Line a baking sheet with parchment paper.
In a large bowl, combine flour, baking powder, granulated sugar, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add butterscotch morsels and pecans, stirring to combine.
In a liquid-measuring cup, combine cream and vanilla extract, stirring to blend. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
Using a levered 3-tablespoon scoop, drop dough onto prepared baking sheet. Sprinkle tops of scones with turbinado sugar, if desired.
Bake until scones are light golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
Notes
Recommended Condiment: Faux Clotted Cream
Recipe by TeaTime Magazine at https://teatimemagazine.com/gluten-free-pecan-butterscotch-drop-scones-recipe/