Gluten Free Pecan Blueberry Scones

5 from 1 vote

These gluten free blueberry scones will make the perfect addition to your next breakfast or brunch!

Prep Time: 10

Cook Time: 18

Chilling Time: 30

Total Time: 58

Servings: 8

Calories: 310 kcal

In a large bowl, combine gf flour, pecan flour, baking powder, brown sugar, salt and cinnamon. Stir until well mixed.
1 ¾ Cup (259 g) Gluten Free 1-to-1 Flour Blend, ½ Cup (40 g) Pecan Flour, 4 teaspoon Baking Powder, 3 Tablespoon (40 g) Light Brown Sugar, ½ teaspoon Salt, ½ teaspoon Cinnamon
Add the frozen butter. Fold together with a spatula until all little butter pieces are coated with flour.
6 Tablespoon (85 g) Vegan Butter
Add the blueberries and nuts. Stir together.
1 Cup (150 g) Fresh Blueberries, ½ Cup (57 g) Roughly Chopped Pecans
In a small bowl, beat the egg and yolk until smooth. Add the milk and maple syrup. Stir together.
3 Tablespoon (59 g) Maple Syrup, ¼ Cup (57 g) Non-Dairy Milk, 1 (50 g) Egg, 1 (14 g) Egg Yolk
Slowly add half of the wet ingredients to the dry. Fold together until all the wet is incorporate. Repeat again. You want to only add enough liquid to bring the dough together. It should not be wet. You may have some liquid leftover. Once the dough is shaggy but holding together, fold it a few times in the bowl to bring it into a ball.
Turn out onto a parchment lined baking sheet. Shape into a 7-inch diameter circle and cut into triangles (like pizza slices). Place scones on baking sheet into refrigerator for 30 minutes.
Preheat oven to 425 °F (218 °C)
Bake the scones for 16-18 minutes until golden brown.
Store leftover scones at room temperature up to 3 days. Reheat by baking at 350F for 10 minutes.

To add a vanilla glaze, combine the following:

Drizzle over the scones and serve!

Storage: These scones should be stored in an airtight container at room temperature for 1-2 days.