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.
- In a food processor or large mixing bowl, combine the blanched almond flour, arrowroot flour, baking powder, cinnamon, and salt. Pulse or whisk together.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
Keywords: scones, maple syrup, pecans, gluten-free, vegan, paleo