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gluten-free-butternut-pecan-scones-recipe

Gluten-Free Butternut Pecan Scones

Delicious gluten-free scones with butternut squash and pecans.
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Preparation Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Breakfast
Cuisine: American
Servings: 8 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 cups Gluten-free flour blend
  • 1 cup Butternut squash puree
  • ½ cup Chopped pecans
  • ¼ cup Brown sugar
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • ½ cup Cold butter, cubed
  • 1 large Egg
  • 1 teaspoon Vanilla extract

Instructions 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the gluten-free flour, brown sugar, baking powder, baking soda, and salt.
  3. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the butternut squash puree, egg, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped pecans.
  6. Turn the dough out onto a lightly floured surface and shape it into a disk about 1 inch thick. Cut the disk into 8 wedges and place them on the prepared baking sheet.
  7. Bake for 20-25 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
  8. Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 300mg | Potassium: 150mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4000IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 1.5mg

Keywords

Butternut, Gluten-Free, Pecan, Scones
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