How to Make Gluten Free Maple Pecan Scones

Scones are the perfect breakfast bread. They hit all the sweet and salty notes that are great with a big breakfast in lieu of biscuits and jam or simply by themselves as a mid-afternoon tea or coffee treat. Awhile back, I made Cranberry Orange Scones which have all the flavors of Christmas but these Maple Pecan Scones are the perfect Thanksgiving treat to get you through until the REAL feast is ready.

What are Scones?

Scones are a sweet biscuit in their simplest form. There are no eggs involved and therefore they only rise due to baking soda and acid much like buttermilk biscuits. I've never had a proper English tea (it's on the bucket list, though) but scones are a staple. They are served traditionally with clotted cream and jam. Since I don't eat dairy, I decided to come up with different flavors and frost them instead. Cranberry Orange Scone was my first scone post, but then when I was looking for more of a fall flavor, I developed the Maple Pecan flavor.

Method for Gluten Free Maple Pecan Scones

Since scones are similar to biscuits in that they need a certain technique to keep them light. Scones handled with a heavy hand are more kin to hockey pucks, so let’s avoid that, umkay? For the step-by-step photos, see the Cranberry Orange Scone post linked above. Here are the main tips just to give you the heads up:

• Make sure the coconut oil is solid and cold if possible

• Feel free to use butter if you're not dairy free, just make sure it's very cold and cut into tiny pieces

• Only mix it in until it’s crumbly

• Only mix the wet ingredients in until just incorporated

Yield: 8

Author: Christi Flaherty

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Gluten Free Maple Pecan Scones

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

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Ingredients

• 1 1/4 cup almond flour
• 1/3 cup tapioca
• 2/3 cup potato starch
• 1 tbsp arrowroot
• ½ tsp sea salt
• 4 tbsp coconut sugar, plus extra for sprinkling
• ½ tsp baking soda
• ¼ cup coconut oil, solidified or cold butter
• ½ cup light coconut milk, plus extra for brushing
• 1 tsp vinegar
• 1/2 cup toasted, chopped pecans

Frosting

• ½ cup coconut butter
• 1/3 cup maple syrup or to taste
• 1-2 tbsp coconut cream (or less coconut milk)

Instructions

1. Preheat oven to 400 degrees
2. Whisk dry ingredients in a large bowl
3. Add vinegar to coconut milk and let stand for a minute or two.
4. Add solid coconut oil to dry ingredients and whisk until it is incorporated and mixture looks like coarse sand
5. Using a spatula, fold the vinegar milk mixture and pecans into the dry ingredients.
6. Turn out onto a parchment covered baking sheet (I used a baking stone)
7. Using wet hands form into a ¾ - 1” thick circle
8. Brush with coconut milk and sprinkle with coconut sugar.
9. Bake for 15 minutes then remove.
10. Using a very sharp knife or bench scraper (pictured) cut circle into 8 triangles and separate slightly.
11. Return to the oven for 5 minutes.
12. Mix coconut butter with orange oil and maple syrup (add more maple syrup if you want it sweeter). Add coconut cream or milk to thin to the consistency of a glaze if you want to drizzle or thicker if you want to spread the frostinging on top instead.
13. Let scones cool slightly before frosting.

©2024 Christi Flaherty, Flaherty Culinary Concepts and realfoodsanity.com. All Rights Reserved. No part may be reproduced, used to create a derivative work, or transmitted in any form or by any means without the written consent of the author.

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