step 1

Line a baking sheet with parchment paper. Set aside.

step 2

In a large bowl, whisk together the gluten free 1:1 flour, baking powder, and kosher salt.

step 3

Add the butter to the flour mixture and use a pastry cutter or two butter knives to cut in the butter until you have small pea-sized crumbs. Add in the chopped walnuts. Stir to combine.

step 4

In a small bowl, whisk together the honey, buttermilk, and egg. Add wet ingredients to the dry ingredients and mix with a spoon until everything is combined.

step 5

Turn dough onto a lightly floured surface and shape into an 8-inch by 8-inch square. Cut into four equal pieces, 4-inch by 4-inch squares, then cut those on a diagonal to make 2 triangles per square. You will have 8 scones when finished. Transfer scones to the prepared baking sheet making sure to leave about an inch or two between each one.

step 6

Place the baking sheet in the refrigerator while the oven preheats so the scones can rest and the butter can re-harden.

step 7

Preheat the oven to 375 degrees. Once preheated, add the scones and bake for 12 to 14 minutes or until the edges are a light golden brown. Remove from the oven and leave on baking sheet for 10 minutes before transferring to a wire rack to cool completely.

step 8

While the scones are cooling, make the glaze. In a medium bowl, whisk together the honey, powdered sugar, and milk until well combined. Once scones are completely cool, top with the glaze and sprinkle with chopped walnuts.