Gluten-Free Butternut Pecan Scones Recipe

Gluten-free flour blend: A mixture of different gluten-free flours that mimics the properties of wheat flour.

Butternut squash puree: Smooth, cooked butternut squash that adds moisture and flavor.

Chopped pecans: Adds a crunchy texture and nutty flavor to the scones.

Brown sugar: Provides sweetness and a hint of molasses flavor.

Baking powder: A leavening agent that helps the scones rise.

Baking soda: Another leavening agent that works with the baking powder.

Salt: Enhances the flavors of the other ingredients.

Cold butter: Adds richness and helps create a flaky texture.

Large egg: Binds the ingredients together and adds moisture.

Vanilla extract: Adds a sweet, aromatic flavor.

When incorporating the cold butter into the gluten-free flour blend, ensure that the butter remains as cold as possible. This can be achieved by chilling the butter in the freezer for about 10 minutes before cubing it. The cold butter creates pockets of steam during baking, resulting in a flakier texture for the scones. Additionally, use a pastry cutter or your fingers quickly to avoid warming the butter with your hands.

• gluten-free flour blend - Substitute with almond flour: Almond flour provides a nutty flavor and is naturally gluten-free, making it a great alternative.

• butternut squash puree - Substitute with pumpkin puree: Pumpkin puree has a similar texture and sweetness, making it an excellent substitute.

• chopped pecans - Substitute with chopped walnuts: Walnuts offer a similar crunch and nutty flavor, making them a good alternative.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and provides a similar sweetness and caramel-like flavor.

• baking powder - Substitute with a mix of cream of tartar and baking soda: Combining ½ teaspoon cream of tartar with ¼ teaspoon baking soda can replace 1 teaspoon of baking powder.

• baking soda - Substitute with baking powder: Use three times the amount of baking powder to replace baking soda, but note that this may affect the taste slightly.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• cold butter - Substitute with coconut oil: Coconut oil can be used in the same amount and provides a similar texture, though it will add a slight coconut flavor.

• large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water to replace one egg, making it a good vegan alternative.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor, though it is stronger, so use half the amount.

• To keep your scones fresh, store them in an airtight container at room temperature. They will stay good for up to 2 days.
• For longer storage, place the scones in the refrigerator. They can last up to a week when stored this way.
• If you want to enjoy your scones over a longer period, freezing is an excellent option. First, allow the scones to cool completely on a wire rack.
• Once cooled, wrap each scone individually in plastic wrap to prevent freezer burn.
• Place the wrapped scones in a resealable freezer bag or an airtight container. Label the bag or container with the date.
• The scones can be frozen for up to 3 months. When you're ready to enjoy them, simply remove the desired number of scones from the freezer.
• To thaw, leave the scones at room temperature for a few hours or overnight in the refrigerator.
• For a freshly baked taste, reheat the thawed scones in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until warmed through. This will help restore their delightful texture.
• If you're in a hurry, you can also microwave the scones for about 20-30 seconds, but be cautious as this may slightly alter their texture.
• Enjoy your gluten-free butternut pecan scones with a cup of tea or coffee, or even as a delightful addition to your breakfast or brunch.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the scones on a baking sheet lined with parchment paper.
  3. Lightly cover the scones with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes or until they are warmed through.
  5. Remove the foil for the last 2-3 minutes if you want a slightly crispier exterior.

• Microwave Method:

  1. Place a scone on a microwave-safe plate.
  2. Cover it with a damp paper towel to retain moisture.
  3. Microwave on medium power for 20-30 seconds.
  4. Check the scone and continue to heat in 10-second intervals if needed, until warmed through.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the scones directly on the toaster oven rack or on a small baking sheet.
  3. Heat for about 5-10 minutes or until they are warmed through.
  4. For a crispier texture, you can toast them for an additional 1-2 minutes.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place a steaming basket over the simmering water.
  3. Place the scones in the steaming basket and cover with a lid.
  4. Steam for about 5-7 minutes or until they are warmed through.
  5. This method helps retain moisture and keeps the scones soft.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the scones in the air fryer basket in a single layer.
  3. Heat for about 3-5 minutes or until they are warmed through.
  4. Check halfway through to ensure they are not overcooking.

• Oven: Preheat to 400°F (200°C) for baking the scones.

• Baking sheet: Line with parchment paper to prevent sticking and ensure even baking.

• Parchment paper: Used to line the baking sheet for easy cleanup and to prevent the scones from sticking.

• Large mixing bowl: Used to whisk together the dry ingredients.

• Whisk: Used to combine the gluten-free flour, brown sugar, baking powder, baking soda, and salt.

• Pastry cutter: Used to cut the cold butter into the flour mixture until it resembles coarse crumbs.

• Separate bowl: Used to whisk together the butternut squash puree, egg, and vanilla extract.

• Spatula: Used to stir the wet ingredients into the dry ingredients and fold in the chopped pecans.

• Lightly floured surface: Used to turn out the dough and shape it into a disk.

• Knife: Used to cut the dough disk into 8 wedges.

• Wire rack: Used to cool the scones completely after baking.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the baking process.

Use a food processor: Quickly cut the butter into the flour mixture using a food processor instead of a pastry cutter.

Make puree in advance: Prepare the butternut squash puree a day before and store it in the fridge.

Chill the dough: Chill the dough for 10 minutes before cutting into wedges to make it easier to handle.

Batch baking: Double the recipe and freeze extra scones for a quick future treat.