These maple pecans scones are fluffy, buttery, and brimming with the flavors of maple and pecan!
The Story:
Maple is one of my favorite flavors, especially in the Fall, so I love to create new treats that amplify the warm, comforting maple flavor. You don’t like pumpkin flavor? These maple pecan scones are the perfect Fall morning treat for you! The grain-free scone contains maple extract and nice chunks for pecans for crunch. The exterior is generously frosted with a dairy-free maple glaze, then topped with toasted pecans. Toasting the pecans creates depth of flavor and is a must. Easy to make, easy to love.
Jump to:
🧾 The Ingredients:
Here is the list of ingredients you will need for these maple pecan scones:
- Almond Flour: A grain-free flour that provides structure and helps the scones maintain their moisture.
- Tapioca Flour: A grain-free flour that aids in these scones achieving a fluffy rise and absorbs the liquid ingredients.
- Dairy-Free Butter: You’ll want to use a dairy-free butter that can hold up well to temperature changes and doesn’t become too soft easily. I always use Earth Balance butter in my baking and it does a great job. It will also be added to the frosting for ideal flavor and texture.
- Egg: For rise, fluff and structure.
- Sugar: A bit of sugar gets added to sweeten the scones.
- Maple Extract: One of the star ingredients! Find a quality maple extract for ideal flavor!
- Pecans: The other star ingredient! Look raw pecans as you don’t want them to have any other flavoring on them.
- Baking Powder: The rising agent that helps the scones achieve a nice, fluffy rise.
- Xanthan Gum: This ingredient helps gluten-free baked goods maintain their moisture so they do not become too crumbly.
- Powdered Sugar: You will use powdered sugar for the dairy-free frosting. If you cannot tolerate any grains, look for an organic brand that does not contain corn starch. I love the Good and Gather brand of organic powdered sugar, which does not contain any corn starch.
- Maple Syrup: A bit of pure maple syrup gets added to the frosting for color and flavor.
Step By Step Preparation Instructions:
- Step 1: Preheat the oven to 325. Add the pecans required for the frosting on a sheet pan and place in the oven to toast for about 10 minutes while the oven is preheating. Once the pecans are fragrant and lightly toasted, remove and set aside.
- Step 2: To make the dough, add all the dry ingredients to a large bowl and mix well. Add in the butter and using a fork or pastry blender, work in the butter until it has broken down to pea size. In a separate small bowl, gently whisk the egg, egg yolk and maple extract. Add the eggs to the dry ingredients and mix well. The dough should be holding together at this point. Add in the chopped pecans and mix until evenly dispersed.
- Step 3: Line a cookie sheet with parchment paper and sprinkle it with tapioca starch. Pour out the dough onto the cookie sheet, and sprinkle with a bit more tapioca flour on top. Pat the dough into a circle, about 7-8 inch round. It doesn’t have to be perfect, but you want the dough on the thicker so that they have a beautiful rise to them. With a very sharp knife, cut a “plus sign” into the dough, creating 4 sections. Now, cut each section into 2 triangles. Think of cutting a “plus sign” then an “X” into the dough. Do not move the individual scones at this point. Since these are grain-free, the dough is too fragile for moving. Place in the oven and bake for 20 min.
- Step 4: The scones are not quite finished baking yet. At this point, remove the scones from the oven, and very carefully take a knife and run it down the cuts you previously made. Gently separate the scones away from one another, then bake for another 6-8 minutes
- Step 5: While the scones are baking, add all the frosting ingredients to a bowl and whisk until smooth.
- Step 6: Allow the scones to cool, then generously drizzle the frosting on the scones, then top with the toasted chopped pecans.
More Fall Recipes:
📖 The Recipe:
Maple Pecan Scones
You don’t like pumpkin flavor? These maple pecan scones are the perfect Fall morning treat for you! The grain-free scone contains maple extract and nice chunks for pecans for crunch. The exterior is generously frosted with a dairy-free maple glaze, then topped with toasted pecans.
Ingredients
For the scones:
- 120 grams almond flour
- 130 grams tapioca flour
- 130 grams dairy free butter
- 1 egg
- 1 egg yolk
- 50 grams sugar
- 2 teaspoon maple extract
- 55 grams chopped pecans
- 1.5 teaspoon baking powder
- 1 teaspoon xanthan gum
For the frosting:
- 150 grams powdered sugar
- 1 tablespoon melted dairy free butter
- 35 grams chopped pecans
- 2 tablespoon maple syrup
- 1 tablespoon almond milk
Instructions
- Preheat the oven to 325. Add the pecans required for the frosting on a sheet pan and place in the oven to toast for about 10 minutes while the oven is preheating. Once the pecans are fragrant and lightly toasted, remove and set aside.
- To make the dough, add all the dry ingredients to a large bowl and mix well.
- Add in the butter and using a fork or pastry blender, work in the butter until it has broken down to pea size.
- In a separate small bowl, gently whisk the egg, egg yolk and maple extract, then add the eggs to the dry ingredients and mix well.
- Lastly, add in the chopped pecans and mix until evenly dispersed.
- Line a cookie sheet with parchment paper and sprinkle it with tapioca starch. Pour out the dough onto the cookie sheet, and sprinkle with a bit more tapioca flour on top. Pat the dough into a circle, about 7-8 inch round. It doesn’t have to be perfect, but you want the dough on the thicker side so that they have a beautiful rise to them.
- With a very sharp knife, carefully cut a “plus sign” into the dough, creating 4 sections. Now, cut each section into 2 triangles. Think of cutting a “plus sign” then an “X”into the dough. Do not move the individual scones at this point. Since these are grain-free, the dough is too fragile for moving.
- Place in the oven and bake for 20 min.
- The scones are not quite finished baking yet. At this point, remove the scones from the oven, and very carefully take a knife and run it down the cuts you previously made. Gently separate the scones away from one another. Then bake for another 6-8 minutes.
- While the scones are baking, add all the frosting ingredients to a bowl and whisk until smooth.
- Allow to cool, then generously frost the scones, then top with the toasted chopped pecans.
The Finished Product:
Enjoy the more subtle flavors of Fall this season with these maple pecan scones. These keep very well so feel free to make them during the day and have them ready to go the next morning before you head to a fun Fall activity for the day!
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