Maple Pecan Scones (gf)(v)
Ingredients:
125g whole pecans (toasted and roughly chopped)
1 flaxseed egg (1 tablespoon fine ground flaxseed meal combined with 2 ½ tablespoons water)
175g Amoretti pecan flour
305g All-Purpose GF Flour Blend
1 tablespoon baking powder
¼ teaspoon salt
225g Vegan Butter (cold and cubed)
1 tablespoon + 1 teaspoon Amoretti maple compound
150 ml coconut milk
Glaze:
150g powdered sugar
30g coconut milk
2 teaspoons Amoretti maple compound
Directions:
1. Preheat oven to 375 degrees
2. Place the 125g of whole pecans on a baking sheet and roast until fragrant (7-10 minutes). Allow pecans to cool, then roughly chop and set aside.
3. In a large measuring cup, whisk together the ingredients for the flaxseed egg. Set aside and allow to thicken.
4. In a large mixing bowl whisk to combine the Amoretti pecan flour, AP GF flour blend, salt and baking powder
5. Using a pastry blender or a couple of forks, cut the cold vegan butter into the dry ingredients until the mixture resembles wet sand
6. Add the coconut milk and Amoretti maple compound to the flaxseed egg, whisking to combine
7. Pour wet ingredients over the butter/flour mixture, add chopped pecans then lightly toss to combine
8. Continue kneading the dough around the sides of the bowl until it comes together in a single mass
9. Turn dough onto a lightly floured surface and roughly shape into a 9-inch circle
10. Cut the circle in half and then cut each half into two pieces. Now cut the quarters of dough into equally sized triangles until you have eight total scones.
11. Place the scones on a parchment lined baking sheet and freeze for 30 minutes
12. Remove scones from freezer and brush with wash (1 tablespoon coconut milk mixed with 1 teaspoon Amoretti maple compound).
13. Bake for 25-30 minutes or until bottoms have browned and the scones are completely set.
14. Combine all ingredients for glaze until mixture is smooth.
15. Once scones have completely cooled, drizzle with glaze and top with a sprinkle of pecan flour
Enjoy!
