Gluten Free Pecan Scones and Strawberry Jam
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A Note from Feedfeed
Scones and jam are a classic combination and perfect for days like Mother's Day or brunch at home with friends! This recipe can be adapted to be dairy free, simple sub-out butter and buttermilk for dairy free alternatives. You can also add dried or candied fruits, chocolate chips, or nuts! If you'd like to turn this recipe into a skillet scone, bake dough in a cast iron for an additional 10-15 mins and cut into triangles when serving!
Serve these scones at your next brunch at home, tea party, or spoil Mom this weekend!
- Recipe Card
Recipe Card
ingredients
For the Strawberry Jam
- 4 cups cleaned, hulled and dried organic strawberries
- 3 cups organic raw cane sugar
ingredients
For the Pecan Scones
- 1 1/2 cups Gluten Free All-Purpose flour
- 1 cup ground pecans
- 1/4 cup coconut flour
- 1/4 cup ground flax seeds
- 1 teaspoon baking powder
- 1/2 cup coconut sugar, packed brown sugar or Lakanto golden monk fruit
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1 extra large egg, beaten
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or hazelnut milk, coconut cream, Half and Half or whipping cream)
- 1 egg, beaten, for egg wash
- Cinnamon sugar blended or crystalized sugar, for topping
Method
For the Strawberry Jam
Step 1
Puree cleaned strawberries in a food processor or mash using a potato masher.
Step 2
Pour berries into a large heavy bottom stainless steel pot. Bring to a boil over medium heat. Stirring occasionally, cook for 5 minutes.
Step 3
Add 1 cup sugar and stir. Cook at a low boil over medium heat for 5 minutes, and repeat with the remaining two cups of sugar. Adding 1 cup of sugar at a time.
Step 4
Carefully pour the hot jam mixture into a 9x13'' glass baking dish. Use a rubber spatula to get out all of the jam. Cover glass dish and set aside to cool for a minimum of 8 hours. Best overnight. Do not refrigerate until jam has solidified.
Step 5
Ladle jam into jars and store in the refrigerator. Jam will last in the refrigerator for up to 2 months or longer.
For Pecan Scones
Step 1
Preheat oven to 375°F
Step 2
Blend dry ingredients together in a medium bowl.
Step 3
Using a pastry blender or your hands, blend the butter into the dry ingredients until well incorporated and the flour looks like tiny peas.
Step 4
Whisk together wet ingredients and using a fork gently blend together wet ingredients into butter/flour mixture. No need to over mix. You are simply “wetting” the flour mixture.
Step 5
Place dough on to a well-floured workspace or Silpat baking mat. With floured hands, pat down to about 1” thickness. Dough is sticky. NO ROLLING or kneading is necessary.
Step 6
Use a 2-3” round cookie or scone cutter. Once cut, place scones directly onto parchment lined baking sheet.
Step 7
In a small bowl, beat 1 egg until combine. Brush egg wash over scones and sprinkle scones with sugar, or a cinnamon sugar mixture.
Step 8
Bake for 12-15 minutes. Baking time depends on the size & thickness of your scone. They should be nicely brown & mostly firm to the touch.
Step 9
Once done, place on cooling rack and serve warm with jam, fresh whipped cream or butter. Store in an airtight container.
Step 10
To reheat bake for 10 mins at 350°F