Maple Pecan Scones
Tender gluten-free, dairy-free scones with a hint of maple and a crunch of pecans — Erin's go-to pairing for a hot cup of coffee.
- Prep Time
- 15 min
- Cook Time
- 15 min
- Total Time
- 30 min
- Servings
- 12 scones
Few things in life are more pleasurable than a hot cup of coffee in the morning, and even fewer things pair well with it quite like a muffin or a scone. These maple pecan scones are my favorite — the subtle hint of maple and the crunch of pecans, all wrapped up in a tender, gluten-free, dairy-free scone.
Ingredients
- 1 cup brown rice flour
- 2 cups oat flour
- 1 cup almond flour
- 1 tsp. xanthan gum
- 2 tbsp. baking powder
- 1 tsp. salt
- 1 1/2 cups non-dairy milk (almond or oat)
- 1/2 cup maple syrup
- 1 tsp. maple extract
- 10 tbsp. plant butter or coconut oil, melted
- 1 cup finely chopped pecans
- 1/3 cup confectioners' sugar
- 1-3 tbsp. water
Instructions
- 1Preheat oven to 350°F. In a large mixing bowl or stand mixer, combine the flours, baking powder, xanthan gum, and salt.
- 2Stir in the non-dairy milk, maple syrup, maple extract, and melted butter. Beat at medium speed just until well combined.
- 3Stir in the chopped pecans.
- 4Using a cookie scoop, scoop the batter onto silicone-lined baking sheets. Lightly press each scone with the palm of your hand.
- 5Bake for 14-16 minutes, until golden brown. Cool completely on the pans.
- 6Combine the confectioners' sugar and water in a small dish, mixing well, then drizzle over the cooled scones.
Storage & Reheating
To freeze, wrap each scone individually once cooled and iced, and store in the freezer for up to 6 months.
