FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Gluten-Free Butternut Pecan Scones Recipe

99 faves
Nutrition per serving    (USDA % daily values)
CAL
259
FAT
30%
CHOL
4%
SOD
26%

Comments

I'm thinking sweet potato puree or pumpkin puree can be used interchangeably here with the butternut.
Pamela Salzman   •  15 Oct   •  Report
Add a comment

Ingredients for 8 servings

1 cup sorghum flour

1/2 cup almond flour

1/2 cup tapioca starch

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine sea salt

1 tsp xanthan gum

4 tbsp organic light brown sugar

1 tsp ginger

1 tsp cinnamon

1/4 tsp nutmeg

1/2 cup organic butternut squash puree

1/4 cup vegan cream cheese

2 tsp good vanilla powder or bourbon vanilla extract

1/2 tsp lemon juice

1 x organic free-range egg, beaten or Ener-G egg Replacer equivalent

2/3 cup chopped pecans

Add extra chopped nuts, if desired. Press in slightly.

Brush the top with a little coconut milk or rice milk.

Sprinkle with organic raw sugar

You might also like

Pumpkin Pecan Scones With Maple Glaze
Cookie and Kate
Pumpkin Pecan Scones With Brown Butter Glaze
Joy The Baker
Date + Pecan Scones
Sprouted Kitchen
Vegan Banana Nut Scones
Cookie and Kate
Chocolate And Toffee Chip Scones With Pecans
Bakers Royale
Maple Oat Nut Scones
The Pioneer Woman
Ginger-Pecan Scones
Bon Appetit
Gluten-Free Butternut Pecan Scones Recipe- Updated
Gluten Free Goddess
Apple-Pecan Whole Wheat Scones
Naturally Ella
Almond Praline Scones
Dana Treat