Gluten-Free Vegan Maple Pecan Scones
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.
Servings 8 scones
Ingredients
- 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
- In a food processor or large mixing bowl, combine the blanched almond flour, arrowroot flour, baking powder, cinnamon, and salt. Pulse or whisk together.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
- 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.½ cup (100g) refined coconut oil
- 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.¼ cup full-fat canned coconut milk, ¼ cup pure maple syrup, 1 flax egg, ½ cup chopped 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.Raw turbinado sugar
- 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.
