These Maple Pecan Scones are soft, fluffy, and full of fall spice. Lighter than your traditional scone, but just as good as your favorite Starbucks treat.

Nothing screams fall like these Maple Pecan Scones!

Maybe you are not an apple pie or pumpkin filling lover? In this case, you need to try this maple and pecan twist for some fall inspiration.

In addition, I like to use almond flour, tapioca flour, coconut flour, and some sugar alternatives – they keep me fuller for longer and give me lasting energy throughout the day.

If you like scone recipes, try out my Pumpkin Scones or Healthy Blueberry Scones.

Why You’ll Love These Maple Pecan Scones?

Without a doubt there are several reasons you’ll love these scones:

  • Gluten-free
  • Less Sugar and More Filling: due to the cleaner ingredients, I find these scones are more filling and don’t give me a sugar crash later in the day.
  • Cheaper: I love a good vanilla bean scone from Starbucks just as much as anyone else, but over time it gets expensive! In this case, you can make this recipe ahead of time and store in the freezer. Have a scone ready whenever you want it!
  • Short Bake Time: they only take about 20 minutes to bake.
  • Tender: the consistency of the scone is unlike any scone you’ve ever tried. They are super light and therefore pair so well with your morning coffee!

Ingredients for Maple Pecan Scones

These scone have some wholesome ingredients packed into every bite:

Maple Pecan SconeS

Almond flour, fine and blanched

Tapioca flour

Coconut flour

Baking powder

Salt

Maple syrup

Coconut sugar

Egg

Milk

Butter, cold

Pecans

Maple Pumpkin Icing

Powdered sugar

Maple syrup

Vanilla extract

Pumpkin pie spice

How to Make Maple Pecan Scones

After, preheat your oven to 400 degrees and line a large baking sheet with parchment paper.

Tip: You can oil the knife if it appears to be sticking to the dough. However, if the dough is too sticky to work with, place it in the freezer for 10 more minutes to firm.

Reicpe for the icing on top:

Mix the powdered sugar, maple syrup, vanilla extract, and pumpkin pie spice in a bowl. In this case, add more or less milk if you prefer thick or runny icing.

What is the trick in Making Scones?

In recipe testing these scones, I’ve got a few tips under my sleeves:

  • Cold ingredients– In this case, you want the butter and eggs to be cold. This prevents the ingredients from melting before the scones are baked which preserve their texture.
  • Food Scale – I do recommend using a food scale for measuring the flours for the most ideal ingredient ratio.
  • Chilling – it’s important that you chill the scones before baking. Again, this comes down to making sure the butter does not melt before the scones are baked.
  • Oven temperature – Most ovens reach the target temperature about 10 minutes after the “beep.” I use an oven thermometer to ensure the oven is at the right temperature.

Frequently Asked Questions

What makes a scone chewy?

In this case, chewy scones are often the result of over-mixing the ingredients. For this reason, it’s important to be gentle in mixing and it is totally okay to have some lumps in the mixture – that’s normal.

Can I use milk instead of heavy cream in scones?

Certainly, I opt out of heavy cream and use milk as a lighter option!

Why do my scones flatten out?

In this case, your scones may have flattened out because the cold ingredients were given time to melt.

Additionally, if you are oiling your baking sheet, do not go overboard! The scones can pick up the extra grease. For this reason, I like lining my baking sheet with parchment paper.

Should you put eggs in scones?

Absolutely, eggs help bind all the ingredients together, plus they add to the rich texture and flavor.

When do you know scones are done?

Typically, they are a bit brown on the outside. However, you can also crack one open and the dough should look moist, but not wet or a.k.a. undercooked.

Should scones be hard or soft?

Generally, my scone recipe gives you a fluffier, lighter scone alternative! They are so good, they melt in your mouth.

How to Store Maple Pecan Scones?

Generally, you can store the scones covered on your kitchen counter for 1 day.  

After, I recommend storing in an airtight container in the fridge for 5 days.

Can you freeze scones?

YES you can freeze them!

However, I recommend freezing without icing. The icing does not heat up well, so I like making it fresh when I dethaw my scones.

How to Serve Maple Pecan Scones?

Without a doubt, these scones are best served fresh out of the oven!

Generally, I enjoy these scones with:

  • Tea
  • Coffee
  • Fresh fruit
  • Yogurt bowls
  • Warm with some melted butter
  • Whipped cream

No matter your preferences, I’m sure you’ll love these scones!

What other fall recipes would you like to see? Leave a comment below.

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

Get the recipe:Maple Pecan Scones {Almond Flour}

These Maple Pecan Scones are soft, fluffy, and fall-spiced. Just as good as your favorite Starbucks treat.
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Ingredients

Maple Pecan Scones

  • 1 1/2 cups fine blanched almond flour 180g
  • 3/4 cup tapioca flour 90g
  • 1 tbsp coconut flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar*
  • 1 egg
  • 2 tablespoons milk**
  • 6 tbsp cold butter***
  • 1/2 cup chopped pecans

Maple Pumpkin Icing:

  • 2/3 cup powdered sugar
  • 1 tbsp maple syrup
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp pumpkin pie spice

Instructions 

  • Mix the almond flour, tapioca flour, coconut flour, baking powder, and salt in a large bowl.
  • Add the butter and incorporate it with a fork or pastry blender.****
  • Make a well in the center of the crumbly mixture and add the egg and milk. Stir well until the flour is incorporated and the dough is soft, but still a little bit sticky.
  • Plastic wrap the bowl and place it in the freezer for 30-45 minutes or refrigerate overnight.
  • Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.
  • Take the dough out and form it into a thick disk.
  • Using a sharp knife, cut dough into 8 triangular wedges. You can oil the knife if it appears to be sticking to the dough. However, if the dough is too sticky to work with, place it in the freezer for 10 more minutes to firm.
  • Separate the wedges with a rubber spatula or your hands about 2” apart on the baking sheet.
  • Optionally, brush a little bit of milk over the tops of each wedge – this makes the tops crisp up a bit more!
  • Bake the scones in the preheated oven for about 20 mins or until lightly browned on top. Let them cool for 15 – 20 minutes. I loved drizzling a bit of icing on top while they are still warm.
  • Mix the powdered sugar, maple syrup, vanilla extract, and pumpkin pie spice in a bowl. Add more or less milk if you prefer thick or runny icing. Drizzle and enjoy!

Notes

*use up to 1 cup of sugar if you prefer sweeter scones. Since we add maple icing on top of the scone, I prefer it a little less sweet.
**Add an additional 1-2 tablespoons to brush on top of the scones.
***Use vegan butter or ghee for a dairy-free option.
****don’t have a pastry cutter? You can also pulse the dry mixture and butter a few times in a food processor to break it into smaller pieces.
Serving: 1g, Calories: 378kcal, Carbohydrates: 36g, Protein: 8g, Fat: 26g, Saturated Fat: 7g, Polyunsaturated Fat: 17g, Cholesterol: 46mg, Sodium: 209mg, Fiber: 4g, Sugar: 22g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

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