Gluten-Free Pecan-Butterscotch Scones

Pecan-Butterscotch Scones

The rich flavors of butter, brown sugar, and toasted pecans melt in your mouth in this lovely gluten-free scone.

Pecan-Butterscotch Scones
Yield: 15 scones • Preparation: 10 minutes • Bake: 20 minutes
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  1. 1½ cups gluten-free all-purpose flour*
  2. 2 teaspoons baking powder
  3. ¼ cup sugar
  4. ¼ teaspoon salt
  5. ¼ cup cold butter
  6. ½ cup butterscotch morsels
  7. ¼ cup chopped toasted pecans
  8. 1 teaspoon vanilla extract
  9. 1 cup cold heavy whipping cream
  10. Garnish: turbinado sugar
  1. Preheat oven to 350°.
  2. Line a baking sheet with parchment paper. Set aside.
  3. In a large bowl, combine flour, baking powder, sugar, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add butterscotch morsels and pecans, stirring to combine. Set aside.
  4. Add vanilla extract to cream, stirring to combine. Add cream mixture to flour mixture, stirring just until a dough forms. (If mixture seems dry, add more cream, 1 tablespoon at a time, until mixture is uniformly moist.)
  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 light golden brown, approximately 20 minutes.
  1. *For testing purposes, we used Gluten Free Pantry all-purpose flour ( Using another brand may yield different results. Sift or whisk flour before measuring.
TeaTime Magazine
From TeaTime November/December 2012


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