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These Gluten-Free Vegan Maple Pecan Scones are tender on the inside with a crunchy, golden crust! Sweetened with a bit of maple syrup and studded with toasted pecans, these scones are delicious for breakfast, brunch, or as a mid-day snack.

Gluten-Free Vegan Maple Pecan Scones

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  • Author: Rachel Conners
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 8 scones 1x

Description

These Gluten-Free Vegan Maple Pecan Scones are tender on the inside with a crunchy, golden crust! Sweetened with a bit of maple syrup and studded with toasted pecans, these scones are delicious for breakfast, brunch, or as a mid-day snack.

Ingredients

Scale
  • 2¾ cups (264g) Bob’s Red Mill blanched almond flour
  • 1 cup (128g) Bob’s Red Mill arrowroot flour
  • 1¼ teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt
  • ½ cup (100g) refined coconut oil, firm
  • ¼ cup full fat canned coconut milk, plus extra to brush on top of the scones
  • ¼ cup pure maple syrup
  • 1 flax egg, see notes
  • ½ cup chopped pecans, toasted
  • Raw turbinado sugar, to sprinkle on top

Instructions

  1. In a food processor or large mixing bowl, combine the blanched almond flour, arrowroot flour, baking powder, cinnamon, and salt. Pulse or whisk together.
  2. Add in the coconut oil and pulse or use a pastry cutter or fork to work the coconut oil into the dry ingredients until only small chunks of coconut oil remain.
  3. In a small mixing bowl, whisk together the coconut milk, maple syrup, and flax egg. Add to the dry ingredients and stir or pulse until completely combined. Stir in the pecans.
  4. Place a sheet of parchment paper on a baking sheet and dust with arrowroot flour. Put the dough on top of the parchment, dust with more arrowroot flour, and press into a circle, about 1 1/2” thick and 8” across. Place in the refrigerator for 1 hour to chill.
  5. When ready to bake, preheat the oven to 375F. Cut the circle into 8 scones and separate from each other so they’re not touching. Use a pastry brush to brush on some coconut milk and then sprinkle with raw turbinado sugar, if using. Bake for 25 to 30 minutes or until golden brown.
  6. Serve warm. They’re delicious with jam and/or butter (use vegan butter or ghee for dairy-free). Store in an airtight container in the fridge for up to a week.

Notes

For the flax egg, combine 1 tablespoon flax meal + 3 tablespoons water in a small bowl. Whisk and let set for 10 minutes, until thickened. If you prefer, you can use a regular egg.

Find it online: https://www.bakerita.com/gluten-free-vegan-maple-pecan-scones/