Gluten-Free Pecan-Butterscotch Drop Scones

Butterscotch Drop Scones

These Gluten-Free Pecan-Butterscotch Drop Scones are a special treat.

Gluten-Free Pecan-Butterscotch Drop Scones
Yield: 15
  • 1½ cups gluten-free all-purpose flour, such as Glutton Gluten Free Pantry (
  • 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
  1. Preheat oven to 350°.
  2. Line a baking sheet with parchment paper.
  3. 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.
  4. 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.
  5. Using a levered 3-tablespoon scoop, drop dough onto prepared baking sheet. Sprinkle tops of scones with turbinado sugar, if desired.
  6. Bake until scones are light golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
Recommended Condiment: Faux Clotted Cream

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