Gluten-free Pecan-Butterscotch Scones
 
Yield: 14 to 16
Ingredients
  • 1½ cups gluten-free all-purpose flour
  • 2 teaspoons baking powder
  • ¼ cup granualted sugar
  • ¼ teaspoon salt
  • ¼ cup cold salted butter, cut into pieces
  • ½ cup butterscotch morsels
  • ¼ cup chopped toasted pecans
  • 1 cup cold heavy whipping cream
  • 1 teaspoon vanilla extract
  • Garnish: turbinado sugar
Instructions
  1. Preheat oven to 350°.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, combine flour, baking powder, granulated sugar, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add butterscotch morsels and pecans, stirring to combine.
  4. In a liquid-measuring cup, combine cream and vanilla extract. Add to flour mixture, stirring until mixture is evenly moist. (If mixture seems dry, add more cream, 1 tablespoon at a time.) Bring mixture together with hands until a dough forms.
  5. Using a levered 3-tablespoon scoop, drop dough 2 inches apart onto prepared baking sheet.
  6. Garnish tops of scones with turbinado sugar, if desired.
  7. Bake until light golden brown, approximately 20 minutes.
Notes
Kitchen Tip: This recipe can be modified to include gluten by substituting the gluten-free flour with all-purpose flour.
Recipe by TeaTime Magazine at https://teatimemagazine.com/gluten-free-pecan-butterscotch-scones-recipe/