Gluten Free Salted Maple Scones

Disclosure: This post has been sponsored by Sprouts Farmers Market. All opinions are my own. Partnerships like this help me provide free content to you and keep my blog up and running!

Scones have always been one of my all-time favorite comfort foods. Like more than cookies or cake or anything else. I’m pretty sure there’s nothing a good scone can’t fix. Especially when paired with an extra foamy, cozy latte! Mmm my favorite fall treat!

Gluten Free Salted Maple Scones

And since it’s fall you know I had to whip up a fall-themed scone with my favorite Organic Maple Syrup from Sprouts! I love the flavor and quality of this maple syrup and how affordable it is!

That’s actually what I love most about Sprouts products. I can always count on Sprouts for high quality organic products at low prices, including all of the ingredients used in this recipe!

I just love adding maple syrup to my recipes. You can probably tell by the plethora of maple recipes I have (just search maple in my search bar and you’ll see what I mean 😆)! It’s such a classic fall flavor! But did you know it also has some amazing health benefits? Maple syrup is packed full of essential minerals like riboflavin, zinc, magnesium, calcium and potassium. How awesome is that??

Scones are Easy to Make!

If you’ve never made scones before you are in for a surprise. Despite looking quite intimidating, they are actually SO EASY to make! I mean, you just mix the dry ingredients together, grate in the butter, add in the wet ingredients, shape the dough into a disc, cut and bake! It’s like making biscuits, but sweet!

And definitely more forgiving than making traditional scones or biscuits where you can easily over work the gluten in the dough, making them dense. Since these are gluten free you don’t have to worry about that!

These scones are paleo and gluten free. Also, it can easily be made dairy free by using coconut oil in place of the butter or ghee. Just make sure whatever fat you use is frozen before grating it into the dry ingredients. The key to scone dough is to keep it nice and cold! So, that prevents them from spreading in the oven. As does the relatively high baking temp.

Speaking of baking temp, you’ll want to keep an eye on the scones near the end of the cook time to make sure they don’t get too browned. Mine are done right around 20 minutes with the perfect slightly golden edges, crispy edges, and soft center. YUM!!

Now let’s get baking!

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Gluten Free Salted Maple Scones

• Gluten-Free
• Dairy-Free
• Paleo
• Vegetarian or Vegan

5 from 2 votes

Print

Scones made healthy and featuring the most delicious maple flavor! Perfect for fall! These delicious scones are so tender, buttery, and flavorful. They're absolutely impossible to resist! And not only are they gluten free, but they're also paleo and can be made dairy free. All topped with a refined sugar-free maple glaze!

Prep Time: 17 minutes mins

Cook Time: 33 minutes mins

Servings: 8 servings

Ingredients 

Maple Glaze

• 1/2 cup 135g coconut cream
• 2 Tbsp 30mL/46g Sprouts Organic Maple Syrup
• 1 pinch fine sea salt

Salted Maple Scones

• 1 1/2 cups packed 225g fine blanched almond flour
• 3/4 cup 90g tapioca flour
• 3/4 cup 105g cassava flour
• 3 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 tsp cinnamon
• 1/3 cup 79mL Sprouts Organic Maple Syrup
• 1/3 cup 79mL full fat coconut milk, cold
• 1 1/2 tsp vanilla extract
• 1 tsp apple cider vinegar
• 1 large egg
• 1/2 cup 113g frozen butter or ghee (sub coconut oil for dairy free)
• Extra coconut milk for brushing the tops about 1/4 cup
• Maldon sea salt flakes

Instructions

Maple Glaze

• Place all ingredients in a small bowl or measuring cup and stir well.
• Cover and refrigerate until ready to use.

Salted Maple Scones

• Preheat oven to 400ºF/205ºC.
• Combine dry ingredients in a large mixing bowl and whisk well, breaking up any clumps of almond flour.
• Combine wet ingredients in a glass measuring cup, whisk well, and place in the refrigerator.
• Grate in frozen butter using a box grater. You will want to grate some, then gently toss with the flour mixture to coat the butter pieces. Then repeat until you've grated all the butter in. Stopping to toss in the flour mixture prevents the butter pieces from sticking together as they warm at room temperature. Use a pastry cutter or two forks to cut in the butter and break up any larger pieces. 
• Pour wet ingredients into flour/butter mixture and mix well until the dough forms. The dough should stick together, but should not be overly sticky. 
• Press into an 7-inch (18 cm) disc and slice into 8 pieces using a chef's knife dipped in water. Clean and re-dip the blade between each cut to prevent sticking. The dough should be about 3/4 inch (2cm) thick. 
• Place on baking sheet lined with parchment paper and place in the freezer for 15 minutes (cold dough helps prevent spreading during baking). 
• Brush the tops with extra coconut milk.
• Bake on center rack for 20-22 minutes or until just golden around edges. 
• Allow to cool on pan for about 2 minutes then move to cooling rack to finish cooling. 
• Glaze. Once cooled completely, top with maple glaze and sprinkle with flaked sea salt.
• Store at room temperature* for up to 3 days or under refrigeration for up to 1 week.

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Notes

As with all of my baking recipes, I recommend measuring your ingredients by weight using a food scale. This allows for greater precision and also makes measuring much easier! 

If you chill the dough too long and they aren't looking done, reduce your baking temp to 350ºF (177ºC) and bake for another 5 minutes or so until they look done. 

*If storing at room temperature you will want to save the glaze until ready to serve. Just keep the glaze in the refrigerator and drizzle before serving. If storing under refrigeration, you can go ahead and add the glaze before storing. 

Category:

• 45 minutes
• American
• Baking & Breads
• Birthday
• Breakfast / Brunch
• Christmas
• Dairy-Free
• Dessert
• Easter
• Fall
• Family Friendly
• Gluten-Free
• Paleo
• Spring
• Valentine's Day
• Vegetarian or Vegan
• Winter

Author: Kit

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