Gluten Free Pecan Scones

Gluten Free Pecan Scones are easy to make and even better to eat! These scones are light and airy, not dense in texture.  They pair well with fresh whipped dairy cream or coconut cream for those who are dairy free and our favorite homemade strawberry jam. Scones are a wonderful addition for brunch, any holiday gathering or a delicious gift. And the leftovers, if any, are wonderful for breakfast or an afternoon tea time snack.

Scroll down to watch our recipe video below.

Gluten Free Pecan Scones Ingredients

Cold butter cubes in dry ingredients.
Make a well in the dry ingredients. Pour in wet ingredients.
dough will be sticky.
Using flour, pat dough into a circle.
Egg wash, cinnamon sugar sprinkle, and ready for the oven.
Scones made with buttermilk.
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Gluten Free Pecan Scones

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Preheat oven 375-degrees

2 parchment lined cookie sheets

Makes 24 small scones (sampled size) or 12-18 medium to larger scones

  • Total Time: 60
  • Yield: 24 1x



Dry Ingredients:

1 1/2 C Pamela’s Pancake and Baking flour

3/41 C ground pecans

1/4 C coconut flour

1/4 C freshly ground Flax seeds

1 tsp. Baking Powder

1/31/2 C packed brown sugar or coconut sugar ( Used 1/3C packed C brown sugar)

1 tsp cinnamon

6 TBL COLD butter (WAIT TO USE)* Melted butter makes a more spread out scone. Cold butter makes a more flaky scone.

Wet Ingredients:

2 Tbsp. Maple syrup

1 tsp. vanilla or vanilla powder (we preferred the flavor of the actual extract)

1 large egg

1/2 Cup hemp milk (dairy free) , OR buttermilk, half and half or full throttle~whipping cream


Pre-heat oven to 375-degrees.

STEP 1: Blend dry ingredients together in a medium bowl.

STEP 2:  Cut 6 Tbsp. COLD butter into small pieces.  Using a pastry blender or your hands, blend the butter pieces into the dry ingredients until well incorporated and the flour looks like tiny pea grains.

STEP 3 Whisk together WET ingredients.

STEP 4: Using a fork gently blend together wet ingredients into butter/flour mixture. No need to over mix. You are simply “wetting” the flour mixture.

STEP 5: Place dough on to a well-floured workspace or Silpat baking mat. With floured hands, pat down to about 1” thickness. Dough is stick.y  NO ROLLING or kneading is necessary   AT THIS POINT YOU MAY ADD CURRANTS, BLUEBERRIES OR CRANBERRIES BY PRESSING THEM INTO THE DOUGH AS YOU PAT DOWN  with floured hands. We use Pamela’s Artisan flour for this purpose. We used a 2-3” round cookie or scone cutter.

Flour your cookie cutter and begin cutouts from the outside working in towards the center of dough. Once cut, place scones directly onto parchment lined baking sheet. Continue until all are cut out.

It’s fun to use other shapes like a heart, bells or stars.  Simple round shapes work great. And if you dont have a round cookie cutter use a small jar.

STEP 6: Make an egg wash: Use 1 small egg, blended or leftover egg whites to brush over each scone. Sprinkle scones with a crystallized sugar, or a brown sugar cinnamon nut mixture. Any topping works great or leave these delicious morsels plain

STEP 7: Bake between 12-15 minutes. Baking time depends on the size & thickness of your sconeThe smaller scones took 12 minutes, larger hearts took 14-15. They should be nicely brown & mostly firm to the touch.  Once done, place on cooling rack and serve warm with jam and whip cream or butter. Reheat in oven. Store in an airtight container.



Add dried fruit bits, currants, mini chocolate chips, fill with jam, add whole nuts and top with cinnamon and sugar. Serve with our homemade strawberry jam and fresh whipped cream!

Another variation is to bake the scones in a cast iron pan or pie plate. Cut into triangles.

  • Author: Curry Girls Kitchen
  • Prep Time: 30
  • Cook Time: 30

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