Gluten Free Cinnamon Sugar Pecan Scones (Edit recipe)

Make the Dough

1. Preheat your oven to 350° and line a large baking sheet with a silicone baking mat (or parchment paper).
2. 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). Transfer to a cutting board to cool. Roughly chop the pecans once cooled.
3. In a bowl, whisk together the flour, sugar, baking powder, salt and 2 tablespoons of the cinnamon sugar and mix until evenly combined.
4. In a separate bowl, whisk the eggs, oil and vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients and mix until just combined, then gently fold in the toasted pecans.

Shape & Prep the Scones

1. Place the dough on a lined baking sheet and divide it into 2 equal portions using a bench scraper. Use the scraper to shape each portion into a 6-inch round, about 1 inch thick, then cut each round into 8 wedges with one firm, downward cut per slice, for 16 scones total.
2. Arrange the scones, spacing them about 2 inches apart. Brush the tops lightly with milk for a nice golden exterior, then sprinkle the tops generously with more cinnamon sugar before baking.

Bake the Scones

1. 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.)
2. After about 10 minutes, transfer to a cooling rack to cool completely.