Cooking gluten-free and dairy-free is easy—and tastes better than you'd ever expect.

Gluten-Free Pecan Streusel Scones

Gluten-Free Pecan Streusel Scones

It used to be that I wasn’t much of a scone lover. They were dry and crumbled all over the place. Sound familiar?

“Gluten-free baked goods can be dry and crumbly, but these scones are flaky and moist. It’s a buttery miracle.”



My friends and I are playing with ratios again as part of the Gluten-Free Ratio Rally. What’s the Gluten-Free Ratio Rally? We’re a group of food bloggers and cookbook authors committed to baking with ratios. This month’s assignment: scones. Perfect excuse to crack the scone code. Thanks Lauren, aka Celiac Teen, for being our host! Check below for the complete list of bloggers with links to their scone recipes.

gluten-free scones

Me and my ratio: After playing around in the kitchen with various ratios, this one made me (and my family) the happiest. Feel free to have fun with the ratios. It will depend ever so slightly on the ratio of grains and starches in your gluten-free all-purpose flour blend. Also, just in case, I’ve included cup and spoon measurements if that’s what you’re more comfortable with.

3.5 parts flour
3 parts liquid
1 part fat

gluten-free scones

Check out my friend’s gluten-free scone recipes, too!

Amie of The Healthy Apple –

Britt of GF in the City –

Brooke of B & the Boy –

Caleigh of Gluten-Free[k] –

Caneel of Mama Me Gluten-Free –

Caroline of The G-Spot –

Charissa of Zest Bakery –

Claire of Gluten Freedom –

Erin of the Sensitive Epicure –

Gretchen of Kumquat –

Irvin of Eat the Love –

Jeanette of Jeanette’s Healthy Living –

Jenn of Jenn Cuisine –

Karen of Cooking Gluten-Free –

Kate of Katealice Cookbook –

Lauren of Celiac Teen –

Lisa of Gluten-Free Canteen –

Lisa of With Style and Grace –

Marla of Family Fresh Cooking –

Meaghan of Wicked Good Vegan –

Melanie of Mindful Food –

Meredith of Gluten Free Betty –

Mrs. R of Honey from Flinty Rocks –

Mrs. R of Honey from Flinty Rocks –

Peter and Kelli of No Gluten No Problem –

Sea of Book of Yum –

Shauna of Gluten-Free Girl and the Chef –

Silvana of Silvana’s Kitchen –

Tara of A Baking Life –

TR of No One Likes Crumbley Cookies –

Wendy of La Phemme Phoodie –

Winnie of Healthy Green Kitchen –

Gluten-Free Pecan Streusel Scones

Yield: 8


(312g) 2 cups plus 2 teaspoons Silvana's Kitchen Gluten-Free All-Purpose Flour

2 tablespoons granulated sugar

1 tablespoon baking powder

½ teaspoon salt

(87g) 6 tablespoons frozen unsalted butter, cut into ¼-inch pieces

(275g) 1¼ cups heavy cream, plus more for brushing

¼ cup brown sugar

½ teaspoon cinnamon

¼ cup chopped pecans


  1. Position an oven rack in the middle and preheat to 375º. Line a baking sheet with parchment paper. In a large bowl, whisk together the flour blend, granulated sugar, baking powder and salt. Cut in the butter until coarse crumbs form. Stir in the cream and mix until just combined.
  2. In a small bowl, stir together the remaining 2 teaspoons flour blend, brown sugar, cinnamon and pecans. Sprinkle most of the streusel mixture over the dough (reserving the remaining streusel for sprinkling before baking) and mix in.
  3. Pat out the dough to form a ½-inch-thick round. Cut into 8 triangles and place the dough about 2 inches apart on the prepared baking sheet. Brush with cream and sprinkle with the remaining streusel. Bake until golden and puffed, about 25 minutes. Let cool on a wire rack.