These paleo maple pecan scones are a totally decadent and healthy swap for the bakery shop classic! Brimming with nutty maple flavor and totally refined sugar free.
- 1 1/2 cups fine blanched almond flour
- 1/2 cup tapioca flour + extra for flouring your work surface
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup chopped pecans
- 1/4 cup coconut sugar
- 1 egg
- 3 tablespoons almond milk + 2 more tablespoons to brush over the top of scones before baking
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon maple flavoring (optional)
- 1/4 cup ghee or coconut oil, melted
- Maple butter for the glaze or you can sub another glaze recipe
- Preheat the oven to 350 degrees.
- In a small bowl whisk together egg, 3 tablespoons almond milk, vanilla extract, maple extract (if using) and teaspoon of lemon juice. Place in the freezer – you’ll want it in there for about 10 minutes.
- Heat ghee in the microwave or over the stove top until completely melted. Set aside to cool a little bit while you prepare the dry ingredients.
- In a large bowl whisk together almond flour, tapioca flour, coconut sugar, baking soda, salt, cinnamon and chopped pecans until combined.
- After egg and almond milk mixture has chilled for 10 minutes, stir in the melted ghee and mix with a fork until little balls of ghee have formed and hardened. Break apart with fork if it gets too clumpy.
- Pour ghee mixture into the bowl with dry ingredients and mix together with a spatula until combined. The dough will be thick but still fairly sticky.
- Generously sprinkle tapioca flour on your work surface and dump dough out on top of tapioca. Sprinkle the top of the dough generously with tapioca flour, flip it, and sprinkle the other side with tapioca flour as well so you can handle it without it being too sticky. Pat dough, and form into a 6 inch disc. If at any point in time the mixture is too sticky sprinkle with a little more tapioca flour.
- Transfer disc of dough onto a plate and move to the freezer to chill for 15 minutes so you can cut it more easily, and so that it holds it’s shape better while baking.
- Once dough has chilled, cut into 6 equal triangle shaped pieces and carefully move each one to a parchment lined baking sheet, several inches apart from each other.
- Lightly brush the tops and sides with remaining 2 tablespoons of almond milk (for and extra golden and crisp crust!)
- Bake for about 22 minutes, until edges are browned and tops are nice and crackly.
- Let scones cool on the baking tray for about 10 minutes before transferring and glazing.
- Melt maple butter until smooth and drizzle-able – 10 seconds in the microwave should be about right. If you melt it too much and it’s very thin, let it sit on the counter to cool a little until it has thickened a bit. You may have to re-melt throughout the glazing process if it starts to thicken up.
- Drizzle over the top of scones and top with some crushed pecans if desired.
- Scones will keep on the counter top for about 3 days, or in the refrigerator for up to a week.
- Maple butter literally makes the easiest yummiest glaze, but I understand everyone won’t be able to get there hands on some. Check your natural and specialty food stores or find some online if you want to try it out. Otherwise, there’s lots of other glaze recipes out there that you can substitute, although many do use powdered sugar. If you come up with an alternative I would love to hear what you created in the comments!
- If you don’t want to be troubled with cutting the scones, you can also bake the disc of dough whole and then cut it after it has baked! To do this chill the dough the same way you would if you were cutting it, and increase the baking time to 30-35 minutes.