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.