Maple Pecan Scones

Maple Pecan Scones (gluten and dairy free!!!)

Preheat oven to 350 degrees.

In a bowl combine:
1/2 cup cream of coconut
1/2 teaspoon baking soda
1 teaspoon lemon juice
Mix together and set aside.  It will look something like this:

In another larger bowl combine:
1 cup potato starch
1 cup coconut flour
1/2 cup tapioca starch
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon xanthan gum

Cut in 1/2 cup cold Earth Balance spread (or real butter if you can tolerate it).  Use a pastry blender or fork to mix the butter in.  It should look like this when you are done:

Mix 1 egg and 1/2 cup maple syrup together and pour over flour mixture.  Add the cream of coconut mixture as well and stir slightly to combine.  Don't stir too much, but do make sure that you get everything mixed together.  If the mixture is still really dry add a little bit of water (1-2 tablespoons).  Gently stir in 1/2-3/4 cup chopped pecans.

Using a large cookie scoop, scoop out the batter/dough and place balls onto a parchment-lined baking pan.  I made mine fairly big but you can certainly make them smaller, just adjust baking time.  The balls will look like this:

Wet your hands with water and flatten the balls down slightly.

Bake in preheated oven for about 20 minutes.  Again, the time will depend on the size of your scones--mine were fairly big (about 4 inches across so they took the full 20 minutes).  Remove from oven and place on wire rack to cool.  While they are cooling, use a pastry brush and brush the tops of the scones with some of that delicious maple syrup.  You can do this more than once if you want....it makes them delicious!!

Enjoy!