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Grain-free Maple Pecan Scones

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There’s not too much to be said about these Maple Pecan Scones that was not already said when I posted the Cranberry Orange rendition last year.

The two recipes are very similar but yield a different enough result to justify making both at the very same time if you so choose 😀

I haven’t included a recipe for the glaze because I have multiple options out there already (my favorite can be found within this Holiday Spiced Bundt Cake recipe).  If you want to boost the maple flavor even more, you can add a few drops of natural maple flavor to either the scones or the glaze.  Be very judicious with it, a little goes a LONG way.

Grain-free Maple Pecan Scones

Yields: 8 large scones

  • 2 ¾ c. blanched almond flour
  • ¾ c. arrowroot flour
  • 2 tsp. plain gelatin
  • 1 ½ tsp. baking powder
  • ½ tsp. sea salt
  • 1 ½ c. pecans (halves or pieces)
  • ⅓ c. maple syrup
  • 1 tsp. vanilla extract
  • 6 tbsp. cold butter, cubed small
  • 1 egg, divided


Note: using the pulse button through this process will ensure the dough isn’t overworked (tough scones) and the butter stays cold (important for a fluffy scone!).

  1. Preheat the oven to 350F. Line a baking sheet with parchment or a silpat mat.
  2. Add the almond flour, arrowroot flour, gelatin, baking powder, sea salt, and pecans to the bowl of a large food processor. Use the pulse button to combine the flours and break up the pecans, about 5-10 pulses.
  3. Add the maple syrup and vanilla extract. Pulse again to combine, about 3-5 pulses.
  4. Add the cubed butter and pulse to just barely combine, about 5 pulses. You should still be able to see small pea-sized pieces of butter in the batter.
  5. Whisk the egg well in a small bowl. Remove ~1 tablespoon of the egg to a separate bowl. Pour the remaining egg into the batter. Pulse again until the dough starts to form a ball of batter, about 3-5 pulses.
  6. To cut into diagonal shapes: dump the dough out onto Saran Wrap and form a rough rectangle, as shown above.  Wrap and stick in the freezer for 10 minutes.
  7. Remove and slice into triangular shapes with a sharp knife.  Work quickly and try not to handle the dough too much.
  8. Whisk 1 tablespoon water into the reserved 1 tablespoon of egg and lightly brush onto the tops of the scones. Optionally, you can also sprinkle some sucanat sugar over the tops.
  9. Note: if you don’t feel like shaping into triangles, you can follow the cookie scoop method outlined over in the Cranberry Orange Scones.
  10. Bake for 25-30 minutes, or until the scones are golden on top.
  11. Remove the scones to a cooling rack to rest for 10 minutes before enjoying.  Allow them to cool fully before glazing.  Store on the counter in a sealed container.

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