Almond Flour Scones (Maple Pecan, Gluten Free)

Almond flour scones are made from a mixture of almond flour, tapioca flour, coconut sugar and coconut flour. They are absolutely delicious and so easy to make! Make these scones for a fun weekend treat and your house will smell absolutely delicious.

Prep Time1

Cook Time18

Course: Breakfast

Cuisine: American

Keyword: Breakfast, Paleo, Paleo Scones, Scones

Servings:

Calories: 391kcal

Equipment

Baking sheet
parchment paper

Ingredients

1 ½ cup almond flour
½ cup tapioca flour
½ cup coconut sugar
⅓ cup coconut flour
2 tsp baking powder
1 tsp cinnamon
½ tsp salt
½ cup ghee or butter cubed
½ cup canned coconut milk
1 egg
1 tsp vanilla
½ cup chopped pecans

Maple glaze

1/2 cup powdered sugar
2 tbsp pure maple syrup
1/2 tsp cinnamon

Instructions

In a large bowl combine the almond flour, tapioca flour, coconut sugar, coconut flour, baking powder, cinnamon and salt.
Using a fork or pastry blender, cut the butter or ghee into the dry flour mixture until dry and crumbly. Small clumps are ok!
Then, in a small bowl whisk the coconut milk, egg and vanilla. Pour wet mixture into the dry crumbly mixture and fold the mixture until it forms into a ball. Then, fold in the pecans.
Cover the bowl with plastic wrap and set it in the fridge for 30 minutes.
Preheat your oven to 400 degrees and grease a baking sheet or cover it with parchment paper.
Remove dough from the fridge. Add a tablespoon of tapioca flour on the parchment paper (this will help prevent the dough from sticking, use more if necessary) Add the dough and form it into an 8 inch circle about 1 inch thick. Slice it into 8 triangles and place them evenly on a baking sheet.
Bake in the preheated oven for 15-18 minutes. While the scones are baking you can make your maple glaze. Combine all glaze ingredients in a small bowl and mix until well combined.
Remove the scones from the oven and let them cool slightly before topping them with the glaze. Enjoy!

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