The BEST gluten free scones recipe – enjoy a warm comforting and fluffy morning treat without the bloating feeling from gluten!
These gluten free maple scones will satisfy a sweet tooth as it is lightly sweetened with coconut sugar and a maple syrup and coconut oil drizzle. This scone recipe is fabulous enjoyed with a glass of lavender lemonade, blueberry banana smoothie, or a warm cup of apple cider.
If you love carbs but hate feeling sick after eating gluten, then these beautiful baked goods are for you! They are rich with maple flavors and incredible easy to mix together.
Right off the bat I will let you know they do contain dairy, and the reality is that is what makes these scones so elastic and moist.
I have a few tips to fill you in on to achieve the best gluten free scones, because it too me about six tries to get there. I was just about to give up on the recipe when a few months after first making these, the problem hit me like a lightning bolt.
Tips that will help you achieve the best gluten free scones recipe
- Add an extra egg white to help bind the dough. Eggs help to bind regular and gluten free baked goods together to prevent flaking apart. For example in my gluten free bread recipe I use about six eggs, but I tell you what. Those eggs are what aids to hold the bread together well (along with tapioca flour).
- Incorporate tapioca flour with a gluten free flour mix. Tapioca flour is one of my favorite gluten free flours to use in baked goods because it helps to make the dough moist rather than using just a premade gluten free mix. I usually always add extra in my recipes even though it is already in a lot of gluten-free flour mixes.
- Use the recommended gluten free flour mix. I say this strongly, “Do not use a garbanzo bean or banana flour or plain rice flour for this recipe”. I tried it with a garbanzo bean flour mix on accident and it made it too moist and then fell apart after baking. It will not work. Same with a banana flour, which will be too moist and a plain rice flour will be too dry and cause it to fall apart. I like to use Cup4Cup flour since it has a bit of milk powder in it which helps keep these moist. Bob’s Red Mill 1-to-1 Baking Flour works well too.
These are maple scones, can I turn them into another flavor
Maple scones are so delicious but if that is not your cup of tea, then you can adjust and turn the recipe into:
- Blueberry Scones- use vanilla flavor in the scones instead of maple and add 1 cup of fresh blueberries.
- Strawberry Scones – use vanilla flavor instead of maple and add 1 cup of chopped fresh strawberries.
- Lemon Scones – instead of maple flavor use lemon extract and add 1 tablespoon freshly grated lemon zest into the batter before preparing into triangles.
Since this blog is healthy, I was trying to keep the scones low sugar and lower in calories by eliminating confectioners sugar icing. They are quite delicious even without.
But, for those of you that can not live without the extra topping (because really that is what makes these cake-like! and extra good!) I have put together a lighter version with coconut oil. It does not really harden but it soaks into the scones and gives them extra moistness.
Warm together maple syrup, arrowroot powder and coconut oil slightly and whisk together. If it is too hot you will want to put it in the refrigerator first a bit to harden slightly so it is not too watery. Pour over scones before enjoying. These gluten free scones are best served slightly warmed.
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Gluten-Free Maple Scones Recipe
Ingredients
- 1 1/2 cups gluten free flour mix (recommended brand)
- 1/2 cup tapioca flour
- 1 tablespoon baking powder
- 1/3 cup coconut sugar
- 1/2 teaspoon pink Himalayan salt
- 2 teaspoons maple extract
- 1 egg large
- 1 egg white large
- 1 cup heavy whipping cream
Icing / Glaze (optional)
- 1/4 cup pecans chopped
- 1/4 cup coconut oil
- 2 tablespoons maple syrup
- 1/2 teaspoon maple extract
- 1 tablespoon arrowroot powder
Instructions
Gluten Free Scones
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large bowl add the egg, egg white, coconut sugar, maple extract, cream and salt. Whisk together until smooth and creamy.
- In the same bowl add the gluten-free flour, tapioca flour and baking powder. Mix together with a spatula to form a dough. Mix until well blended, using your hands also to "knead" the dough if needed.
- Form the dough into a ball and place it on the prepared baking pan. Press the top down to form a slightly flat circle. Using a chef knife, slice the dough into four triangle. Gently pull the triangles apart from each other and place them separated on the baking pan to cook.
- Bake for 17 minutes until and remove from the oven then transfer to a cooling rack to finish cooling.
Icing / Glaze
- While the scones are baking make the glaze. In a small microwaveable bowl add the coconut oil, maple syrup, maple extract and arrowroot powder. Heat in the microwave for about 10 seconds or until the coconut oil is slightly melted. Whisk together. If it is too hot set it in the fridge cool slightly then whisk together more. Note that the ingredients will separate so just mix it when that happened.
- When the scones are cooled top each one with chopped pecans and the maple glaze.
Notes
Nutrition
Recipe adapted by Two Peas & Their Pod maple scones.
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