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Something Sweet.

February 15, 2018

Happy Valentine’s AND GALENTINE’S Day, everyone! Usually I am not into the whole Valentine’s scene but I need to show a little extra appreciation to my hunk because…. We got engaged over this past weekend! Look at how cute we are? :)

 

I couldn’t be more excited and am ready to dive right into planning. I have heard the wedding planning process is super stressful so any tips to avoid all that nonsense would be great! So in honor of my big news and the fact that it's Valentine's Day, we needed something SWEET to share today - And these Pecan Scones with a Brown Sugar Glaze hit it right on the head. 

 

By nature, scones are a bit dry which is why I love adding a glaze to the top. Oh course you could go the traditional scone route and top with jam or cream. Most recipes do not have much of a sweet component in the actual scone itself which is why I love the balance within this particular recipe. All scones are best served warm so IF you have any leftovers, be sure to give them a short zap in the micro for best results! ENJOY! 

 

 

Pecan Scones + Brown Sugar Glaze (GF) 

*Makes 8 Scones

 

Scones:

1 ¾ cup Gluten-Free All-Purpose Flour (King Arthur)

⅓ cup sugar

2 teaspoons baking powder

½ teaspoon salt

½ teaspoon xanthan gum

½ cup or 1 stick cold butter

½ cup chopped pecans

2 large eggs

1 teaspoon pure vanilla extract

⅓ cup half and half

 

Brown Sugar Glaze:

1 Tablespoon maple syrup

2 Tablespoons butter

2 Tablespoons dark brown sugar

¾ cup powdered sugar

1 teaspoon pure vanilla extract

3 Tablespoons half and half

 

Directions:

  1. Preheat the oven to 400°F. Line baking sheet with parchment paper.

  2. In a large bowl, whisk together the flour, sugar, baking powder, salt and xanthan gum.

  3. With a pastry blender (or 2 forks) work in the cold butter into the flour mixture until the mixture is crumbly and butter is about the size of a pea. Stir in chopped pecans.

  4. In a separate bowl, whisk together the eggs, half and half, and vanilla until frothy. Add the whisked eggs into the dry ingredients. Stir gently until the dough comes together - be careful not to over-mix.

  5. Drop the dough onto the prepared baking sheet using about ⅓ cup of the dough at a time. The dough will be very sticky. Dip your finger in warm water and smooth out tops of scones for a more even look.

  6. Bake for 15 to 20 minutes or until slightly golden on edges. While scones are resting (give them about 5-10 minutes), microwave maple syrup and butter for about 15 seconds or until butter melts. Whisk together with the remaining ingredients until smooth. Drizzle over scones.


***Click here to print recipe for Gluten-Free Pecan Scones with a Brown Sugar Glaze!

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