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 minutesmins
Cook Time: 33 minutesmins
Servings: 8servings
Ingredients
Maple Glaze
1/2cup135g coconut cream
2Tbsp30mL/46g Sprouts Organic Maple Syrup
1pinchfine sea salt
Salted Maple Scones
1 1/2cupspacked225g fine blanched almond flour
3/4cup90g tapioca flour
3/4cup105g cassava flour
3tspbaking powder
1/2tspfine sea salt
1/2tspcinnamon
1/3cup79mL Sprouts Organic Maple Syrup
1/3cup79mL full fat coconut milk, cold
1 1/2tspvanilla extract
1tspapple cider vinegar
1large egg
1/2cup113g frozen butter or ghee (sub coconut oil for dairy free)
Extra coconut milk for brushing the topsabout 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.
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.