Gluten Free Cinnamon Sugar Pecan Scones
Scones have always been one of my favorites, and I had the best time making these. You’re going to love them. Whether you add the chocolate drizzle or keep them simple, the cinnamon sugar and pecan combo is just perfect. They're made with a few favorites like Lark Ellen Farm sprouted pecans, Primal Palate gluten free flour, and Maizly non-dairy milk. And if you’re looking for a good non-toxic baking sheet, these are ones we reach for again and again. If you enjoy these, you'll also love my gluten free cranberry scones!
PREP TIME
10 minutes
COOK TIME
30 minutes
INGREDIENTS
18
Serves: 6
Ingredients
Dry Ingredients
- 1.5 cups1.5 cups1.5 cups Gluten-Free All-Purpose Flour - Primal Palate
- 3/4 cup3/4 cup3/4 cup Cane Sugar
- 1 tsp1 tsp1 tsp Grain-Free Baking Powder - Otto's Naturals
- 1/2 tsp1/2 tsp1/2 tsp Salt
- 2 Tbsp2 Tbsp2 Tbsp Cinnamon Sugar Cookie Blend - Primal Palate
- 1.25 cups1.25 cups1.25 cups Organic Sprouted Pecans - Lark Ellen Farm, chopped
Wet Ingredients
- 2 whole2 whole2 whole Eggs, room temp
- 1/2 cup1/2 cup1/2 cup Avocado Oil
- 1.5 tsp1.5 tsp1.5 tsp Vanilla Extract
Topping
- 2-3 tsp2-3 tsp2-3 tsp Cinnamon Sugar Cookie Blend - Primal Palate
- 1-2 Tbsp1-2 Tbsp1-2 Tbsp Cornmilk - Maizly, sub any milk of choice
Drizzle (Optional)
- 1/4 cup1/4 cup1/4 cup 85% Cacao Organic Vegan Extra Bitter-Sweet Dark Chocolate Chips - Pascha Chocolate Co., any choc chips
- 1 Tbsp1 Tbsp1 Tbsp Coconut Oil, refined to avoid coconut flavor
- 1/4 tsp1/4 tsp1/4 tsp Cinnamon Sugar Cookie Blend - Primal Palate
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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 2 tablespoons 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.
- Place the dough on a lined baking sheet. Shape into an 8-inch round, about 1 inch thick.
- Cut into 6 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 generously with more cinnamon sugar before baking.
- 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.
- If adding chocolate drizzle, melt chocolate chips with coconut oil in 30-second increments until smooth. Drizzle over cooled scones, sprinkle with extra cinnamon sugar, and let the chocolate set before serving.
Notes
If the dough seems a bit wet, sprinkle in 1 tablespoon of flour at a time until it reaches the texture you like.
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About This Recipe
Show nutritional information
Baked Goods Cookies Dairy Free Desserts FODMAP Free Gluten Free Other Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 831 |
| Fat: | 64 g |
| Carbohydrates: | 62 g |
| Protein: | 7 g |
| Cholesterol: | 0 g |
| Sodium: | 274 mg |
| Fiber: | 6 g |
| Sugars: | 30 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
5 responses to “Gluten Free Cinnamon Sugar Pecan Scones”
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Scone heaven right here! Love the pecan n’ chocolate drizzle combo!!
made possible by YOU! thanks for the encouragement to make these into something fabulous!
😍😍😍
I’m definitely going to give these a go. I haven’t tried a gluten-free scone recipe, and I’m sure yours is perfection.
i hope you love them!! they were surprisingly easy to make and baked up so well each time!