Maple Pecan Scones {Almond Flour}
These Maple Pecan Scones are soft, fluffy, and fall-spiced. Just as good as your favorite Starbucks treat.
Servings: 8
Calories: 378kcal
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 coconut sugar*
- 1/4 cup maple syrup
- 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, coconut sugar and salt in a large bowl.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 coconut sugar*
- Add the butter and incorporate it with a fork or pastry blender.****6 tbsp cold butter***
- Make a well in the center of the crumbly mixture and add the egg, maple syrup and milk. Stir well until the flour is incorporated and the dough is soft, but still a little bit sticky.1/4 cup maple syrup, 1 egg, 2 tablespoons milk**
- Fold in the chopped pecans gently. Then, plastic wrap the bowl and place it in the freezer for 30-45 minutes or refrigerate overnight.1/2 cup chopped pecans
- 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!2/3 cup powdered sugar, 1 tbsp maple syrup, 1/2 tsp pure vanilla extract, 1/4 tsp pumpkin pie spice
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.
Nutrition
Serving: 1g | Calories: 378kcal | Carbohydrates: 36g | Protein: 8g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Cholesterol: 46mg | Sodium: 209mg | Fiber: 4g | Sugar: 22g