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Gluten free pecan scones with maple glaze

Golden Gluten free pecan scones with maple glaze are buttery soft and full of sweet, nutty flavor from the toasted pecans and maple syrup. They melt in your mouth and are the perfect treat to accompany your coffee or tea. The method of making these is ridiculously easy as well!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8

Ingredients
  

Toasted pecans

  • 1 cup chopped pecans
  • 1 tbsp melted coconut oil, avocado oil, butter, vegan butter, etc.
  • 1 tsp cinnamon

Scones (dry ingredients)

  • 2 1/2 cups almond flour
  • 1 cup tapioca flour
  • 2 tbsp coconut flour
  • 1 1/4 tsp baking powder
  • 1/2 cup coconut sugar
  • 1 1/2 tsp cinnamon
  • 1/2 cup coconut oil or butter, solid but somewhat softened (not melty)
  • good pinch sea salt

Scones (wet ingredients)

  • 1 egg, room temp
  • 2 tbsp maple syrup
  • 1/3 cup canned sweet potato puree, butternut squash puree, or pumpkin puree
  • 2 tsp vanilla extract
  • milk, of choice, for brushing the tops *See notes

Glaze

  • 1 cup monk fruit powdered sugar *can sub regular
  • 2 tbsp milk, of choice
  • 1/4 tsp vanilla exract
  • extra pecans, for topping

Instructions
 

Scones

  • Toast the pecans: Preheat oven to 350f. In a bowl, add the pecans. Drizzle over the oil/butter and the cinnamon. Toss well. Spread them out on a baking sheet. Bajke 7-10 minutes, stirring occasionally, until fragrant and golden.
  • Add the dry ingredients to a food processor, processing a few seconds until combined. Then add in the solid coconut oil. Process again until it starts to form a crumbly dough.
  • In a small bowl, whisk together the remaining wet ingredients. Then add it to the dry mixture, either pulsing until combined or mixing it in by hand. Fold in 3/4 cup pecans, saving 1/4 for topping once they're baked.
  • Place the dough in the fridge for 2-3 hours (you can cover it and place it in the fridge longer if needed).
  • Sprinkle a piece of parchment paper with tapioca flour and place the dough on it. If it seems too wet, you can add another tbsp of almond flour. You can sprinkle a little tapioca flour on the top or wet your hands to make working with the dough easier. Shape it into a disc about 1 1/2" thick.
  • When ready to bake, preheat the oven to 350f. Cut the disc into 8 triangles. Place them on a lined baking sheet. Brush the top of the scones with a little bit of coconut milk (i use full-fat canned coconut milk – you can save the rest for smoothies, sauces, etc!).
  • Bake for 20-22 minutes, until golden around the edges & set. Let cool.

Glaze

  • Mix together the powdered sugar and milk until a thick glaze forms. Glaze each one and top with the reserved pecans.