Gluten-Free Toffee-Pecan Scones

Toffee-Pecan Scones

Loaded with toffee bits and pecans, these Toffee-Pecan Scones are a crunchy teatime treat.

Gluten-Free Toffee-Pecan Scones
Yield: 13 scones • Preparation: 20 minutes • Bake: 18 to 20 minutes
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Ingredients
  1. 2 cups gluten-free all-purpose flour*
  2. ¼ cup sugar
  3. 2 teaspoons baking powder
  4. ½ teaspoon salt
  5. 4 tablespoons cold salted butter, cut into pieces
  6. ⅓ cup toffee bits, such as Heath English Toffee Bits
  7. ⅓ cup chopped toasted pecans
  8. 1 cup plus 1 tablespoon cold heavy whipping cream, divided
  9. ½ teaspoon vanilla extract
  10. Garnish: turbinado sugar
Instructions
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper. Set aside.
  3. In a large bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add toffee bits and pecans, stirring to combine. Set aside.
  4. In a liquid-measuring cup, combine 1 cup cream and vanilla extract, stirring to blend. Add to flour mixture, stirring until mixture comes together. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms.
  5. Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2-inch square cutter, cut 13 scones from dough. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream.
  6. Garnish tops of scones with a sprinkle of turbinado sugar, if desired.
  7. Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, 18 to 20 minutes.
Notes
  1. *We used Pamela’s Gluten-Free All-Purpose Flour. Using another brand may yield different results.
TeaTime Magazine http://staging.teatimemagazine.com/
 From TeaTime, September/October 2015

2 COMMENTS

    • We have not tested this recipe with regular all-purpose flour, but it should work. And using salted or unsalted butter is just a matter of personal preference. One caution: If you use regular flour to make these scones, you may not need all of the cream, so we recommend that you add the cream gradually, using only enough to make a workable dough.

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