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.


  1. What an amazing gluten free scone recipe – love the idea of pecan streusel! I am loving this Gluten Free Rally!

  2. Heather Brandt

    Any dairy-free substitute for heavy cream?

    • You could use coconut milk in place of heavy cream. Or I use a lot of unsweetened almond milk in recipes. I use a df free( earth balance is my favorite) sub for butter without problems

  3. Pecan streusel anything makes me happy. These look so delicious – and they look almost fluffy! Oh YUM.

  4. Silvana these are beautiful! They belong in a gourmet bakery in Paris 🙂 Thanks for including cup measurements too, I have yet to dive into the scale world.

  5. Whoa, my experience while reading this post was very similar to the feeling one gets when walking past a Cinnabon at the mall. Add in the fact that I’m pretty much obsessed with pecans lately, and it’ll be a miracle if I can keep myself from making these before we finish the glut of scones already our kitchen.

  6. What a decadent variation and they look so flaky!! Wonderful job on the scones 🙂

  7. Pecan streusel, yes please! The texture looks incredible. This is some great inspiration right here, thank you 🙂

  8. I love pecans, these must taste lovely, yumm…

  9. Simple yet decadent. I love these.

  10. Do you have suggestions for making them dairy free?

    • I use a df free( earth balance is my favorite) sub for butter without problems. And you could use coconut milk in place of heavy cream. Or I use a lot of unsweetened almond milk in recipes.

  11. Jessica Rodriguez

    **Hi. I work at Bass Pecan Company every year they have a recipe contest for a chance to win $1000!
    If you love baking with pecans you should check it out. Check out their Recipe Blog for great recipes and the contest rules and entry!!

  12. Some expert in raw food movement say that due to heat,
    a centrifuge juicer can destroy all enzymes or a part of them.
    This will save you both money and time in the long run, with you being able
    to get more juice out of each piece of fruit or vegetable that you put in the machine.
    Fruits with high amount of citric acid should be consumed
    in moderation.