Maple Pecan Scones

Maple Pecan Scones


Few things in life are more pleasurable than a hot cup of coffee in the morning, and even fewer things go along well with it. For me, it’s all about pairing that incredible cup of coffee with either a muffin or a scone, my two favorites to break my fast with in the morning. Although I do love the Lemon Blueberry Scones, these particular scones are my favorite flavor with the subtle hint of maple and crunch of the pecans all wrapped up in a tender scone. 

Maple Pecan Scones

1 cup brown rice flour

2 cups oat flour

1 cup almond flour

1 teaspoon xanthan gum

2 tablespoons baking powder

1 teaspoon salt

1 1/2 cups non-dairy milk (I use almond or oat)

1/2 cup maple syrup

1 tsp. maple extract

10 tablespoons plant butter or coconut oil, melted

1 cup finely chopped pecans

1/3 cup confectioners sugar (use monkfruit/erythritol blend for no refined sugar option)

1-3 tablespoons water (depending on how thin or thick you want your icing)

Preheat oven to 350 degrees. In a medium size mixing bowl or standing mixer, combine all flours, baking powder, xanthan gum, and salt. Stir slowly just until blended, add non-dairy milk, maple syrup, maple extract, and melted butter or coconut oil. Beat at medium speed just until well-combined. Stir in chopped pecans. Using a cookie scoop, scoop out batter onto silicone lined baking sheets. Lightly press each scone with the palm of your hand. Place in oven and bake for 14-16 minutes, or until golden browned. Remove from oven and cool completely on pans. Combine 1/3 cup confectioners sugar and water in a dish and mix well with a spatula before drizzling over cooled scones.

Freezer Instructions: When scones have cooled completely and icing is dried, wrap each one individually and store in freezer for up to 6 months. Pull out to thaw when ready to enjoy.

Lemon Blueberry Scones

Banana Nut Bread

Crunchy Granola

Pumpkin Cinnamon Roll Muffins

Banana Oatmeal Breakfast Bars

Double Chocolate Zucchini Muffins


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