Before this recipe I didn’t even know it was possible to have paleo scones that tasted this good! Holy moly guys. They are something really special, and I’m so so excited to share the goodness of these paleo maple pecan scones with you!
Back a few years ago before I gave up gluten and made such a major lifestyle change, a maple pecan scone bakery shop score was life to me. They represent all the best things about a coffee date treat –> Tender, a little flaky, slightly crisp on the edges and brimming with nutty pecan maple flavor. YAAAS. Tell me you feel the same.
But then I gave up gluten (and waved farewell to my maple pecan loving scone days), because:
Health > Treats.
But what if I told you that you could have BOTH?! Yep.I think I’ve cracked the code. Health AND treats.
Specifically these deeee-licious paleo maple pecan scones. Because after 3 (maybe 4?) batches they are so ready for your grain free coffee dates + holiday gatherings.
I am all about not wasting time when it comes to making home baked goods. If the recipe sucks, whyyy even bother? You’re just going to end up feeling disappointed. And be left with a big ol’ case of the wah wahs. Basically, my standard super is high. I test my baked good recipes more times than my other recipes, because I appreciate you guys taking the time to make my creations, and I want the results to be amazing for you!
And when they turn out right… it’s literally one of the best feelings in the world.
A feeling that is double awesome because not only did you nail making paleo maple pecan scones, but you also now get to enjoy them with your family for breakfast (yes they are that healthy), a mid day pick me up, or just whenever your day needs a treat inserted into the hustle.
There are a few important steps to getting this recipe just right, but don’t you worry, I’ve got your back the whole way through – from start to finish (exactly the reason I made these four times! All for you babes.) Here we go.
here’s a few tips for making perfect paleo maple pecan scones
(Say that three times fast 😉)
- Tapioca flour is your friend! It’s the ingredient that is most responsible for turning my paleo baked goods into something that I am actually excited to eat. It adds a certain amount of structure by holding things together (what gluten usually does) and also produces a nice crisp edge that everyone loves. Also, with sticky doughs like this, you can use it the same way you would use flour on your countertop / hands / the dough itself to keep it manageable. Such a win!
- Chill your wet ingredients before adding in the melted ghee/coconut oil. This will create little pockets of fat that melt once you bake the scones, giving you a tender, moist crumb.
- After dough is mixed and formed into a disc, chill it again! You will be able to cut it into triangles much more easily, and it will spread less when it bakes, giving your scones a more structured look.
- Brush the tops of scones with almond milk before baking for a lovely golden + crisp finish. This is a profesh touch that will take your scones from good to great.
- For extra maple flavor goodness, add a little bit of maple flavoring to the dough. Frontier Co-op makes a great one that you can find here –> Frontier Co-op Maple Flavor (it does contain soy in the glycerin though, so if you have a soy sensitivity you’ll want to skip it).
- MAPLE BUTTER GLAZE. Made with just maple butter (aka maple crack). This ingredient took a little tracking down, but it was so worth it. It’s also sometimes called maple cream, and is basically just maple syrup that has been heated to a certain temperature, cooled and then whipped until creamy. You can also make it yourself, but it requires some serious elbow grease. This is all I used for the glaze on my scones. You simple heat it up a little bit until it’s drizzle-able, spoon it over the scones and it will set in a matter of seconds. BOOM. Maple glazed and refined sugar free perfection in an instant.
And that’s a wrap! Happy baking season, friends! I hope you enjoy these paleo maple pecan scones as much as we have – morning, noon, and night. XO
equipment used for this recipe
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, 1/4 cup 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.