• Kelsey

Gluten Free Butter Pecan Scones

Keeping along with the Fall theme, I decided to make Butter Pecan Scones. Pecan pie is something we've always had at Thanksgiving so to me this is a great Fall comfort food. The best part is this recipe is gluten free and egg free. It uses pecan flour and gluten free 1-1 flour. If that isn't a concern for you feel free to use regular flour and pecan flour or just all regular flour. You could even veganize the recipe by replacing the butter, cream cheese, heavy cream and milk with alternatives. You'll still get a great flavor either way. You can enjoy them without any glaze or topping if you want or you can drizzle a little chocolate or caramel over them. These scones will pair nicely with a Sauvignon Blanc.


Let's get started!!


First we're going to do a little prep work. Preheat the oven to 350℉ and prepare a baking sheet. Start by melting down a stick of butter. Once it's completely melted, keep cooking it over medium-low heat. Stir it occasionally and it should start to turn a darker color and have a nutty aroma to it. Remove it from heat and let it set in the refrigerator. I went ahead and chilled it in a 1/3 cup measuring container so I'd have the exact amount needed. Next take your pecans and place them on the baking sheet. Bake them for about 10 minutes. Take them off the baking sheet and let them cool. Once they've cool chop them up into chunks.

Combine all the dry ingredients and mix them together. Add in your cream cheese pieces first and work them into the dough with your hands. Don't completely incorporate the cream cheese leave a few chunks in there. Repeat with the brown butter.

Combine the cream and vanilla together then gradually add it to the mixture. Keep adding until a dough forms. Take the dough and move it to a floured surface. Roll it out into a circular shape (doesn't have to be perfect). Cut into the desired amount of pieces.

Place the slices on the baking sheet. Make an "egg" wash with maple syrup and milk. Brush over the top of the scones. Bake for 25-30 minutes or until a tooth pick comes out clean from the center of the scone. Let cool and enjoy!



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