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). Â 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. Â 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)
- â…“ c. maple syrup
- 1 tsp. vanilla extract
- 6 tbsp. cold butter, cubed small
- 1 egg, divided
Directions:
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!).
- Preheat the oven to 350F. Line a baking sheet with parchment or a silpat mat.
- 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.
- Add the maple syrup and vanilla extract. Pulse again to combine, about 3-5 pulses.
- 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.
- 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.
- To cut into diagonal shapes: dump the dough out onto Saran Wrap and form a rough rectangle, as shown above. Â Wrap and stick in the freezer for 10 minutes.
- Remove and slice into triangular shapes with a sharp knife. Â Work quickly and try not to handle the dough too much.
- 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.
- Note: if you don’t feel like shaping into triangles, you can follow the cookie scoop method outlined over in the Cranberry Orange Scones.
- Bake for 25-30 minutes, or until the scones are golden on top.
- 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.
