Gluten Free Chocolate Chip Pecan Scones
Scones have become my love language. I love how simple they are to make and they are always a crowd favorite. If you enjoy these scones, you'll also love my gluten free cranberry scones and my gluten free cinnamon sugar pecan scones! And if you’re looking for a good non-toxic baking sheet, these are ones we reach for again and again, with a silicone baking mat on top.
PREP TIME
10 minutes
COOK TIME
30 minutes
INGREDIENTS
16
Serves: 8
Ingredients
For the Dry Ingredients
- 1.5 cups1.5 cups1.5 cups Gluten-Free Measure for Measure Flour - King Arthur
- 1/2 cup1/2 cup1/2 cup Cane Sugar
- 1 tsp1 tsp1 tsp Grain-Free Baking Powder - Otto's Naturals
- 1/2 tsp1/2 tsp1/2 tsp Salt
- 1 Tbsp1 Tbsp1 Tbsp Cinnamon Sugar Cookie Blend - Primal Palate
Wet Ingredients
- 2 whole2 whole2 whole Eggs
- 1/2 cup1/2 cup1/2 cup Avocado Oil
- 1.5 tsp1.5 tsp1.5 tsp Vanilla Extract
For the Mix-Ins
- 3/4 cup3/4 cup3/4 cup Organic Sprouted Pecans - Lark Ellen Farm, chopped
- 5-6 Tbsp5-6 Tbsp5-6 Tbsp Dark Chocolate Chips, Enjoy Life are my fav to use
For the Topping
- 1-2 Tbsp1-2 Tbsp1-2 Tbsp Milk, sub any milk of choice
- 1 Tbsp1 Tbsp1 Tbsp Cinnamon Sugar Cookie Blend - Primal Palate, optional, for dusting before baking
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Start by toasting your pecans in a pan over medium-low heat for 5–7 minutes, tossing often until fragrant and lightly golden (not burnt). Remove them from the pan to cool.
- In a bowl, whisk together the flour, cane sugar, baking powder, salt, and 1 tablespoon of the cinnamon sugar mix until evenly combined.
- In a separate bowl, whisk the eggs, avocado oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined, then gently fold in the toasted pecans and chocolate chips.
- Place the dough on a lined baking sheet. Shape into an 8-inch round, about 1 inch thick. If mix-ins fall out while shaping the dough, gently press them back in or discard any extras.
- Cut into 8 wedges using a single clean knife press straight down. Avoid sawing back and forth when cutting.
- Arrange the scones, spacing them about 2 inches apart. Brush the tops lightly with milk, then sprinkle the tops with more cinnamon sugar before baking (if desired).
- Bake at 350°F for 27–30 minutes, until the exterior is golden all around and the bottoms are slightly darker. (Baking time may vary by oven and scone size. Watch for that golden crust, as it's the best indicator they're ready.)
- Transfer to a cooling rack to cool completely.
Notes
If the dough seems a bit wet, sprinkle in 1 tablespoon of flour at a time until it reaches the texture you like.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Coconut Free Cookies Gluten Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 479 |
| Fat: | 36 g |
| Carbohydrates: | 39 g |
| Protein: | 4 g |
| Cholesterol: | 0 g |
| Sodium: | 205 mg |
| Fiber: | 5 g |
| Sugars: | 16 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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The. Scone. Queen! 👑