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.
Servings: 8
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!