These gluten-free scones are a soft and moist pastry polished off with a light coconut sugar, maple syrup, and coconut oil drizzle to satisfy any sweet tooth! Enjoy these warm comforting and fluffy morning treats without the bloating feeling from gluten!
Truly the BEST gluten-free scones recipe with maple flavor, pecans, and sweet drizzled toppings. It’s fabulous served with a glass of lavender lemonade, blueberry banana smoothie, cup of coffee, tea, a warm cup of apple cider, or alongside a breakfast quiche.
Scones without gluten
If you love carbs, pastries, and muffins but hate feeling sick after eating gluten, then these beautiful baked goods are for you! These gluten-free scones (without xanthan gum added) are rich with maple flavors and incredible easy to whip together.
I have a few tips to fill you in on to achieve the best gluten free scone recipe and flavor variations to turn them into blueberry scones, lemon scones, or strawberry scones. These are a favorite breakfast treat with a soft center and flaky texture!
Tips to achieve the best gluten-free scone
- 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 which many seem like a lot, but 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. 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.
Recipe Ingredients
- gluten free flour mix
- tapioca flour
- baking powder
- coconut sugar
- pink Himalayan salt
- maple extract (if you want these to be another flavor you can also use vanilla extract)
- eggs
- heavy whipping cream (I don’t use too much, as I mix it with Greek yogurt to help reduce fat but not flavor)
- nonfat Greek yogurt
How to make gluten-free scones
In a large bowl add the egg, egg white, coconut sugar, maple extract, cream and salt then 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 a parchment lined baking sheet. Press the top down to form a slightly flat circle.
Using a chef knife, slice the dough into four triangles. Gently wiggle the triangles apart from each other and place them separated on the baking pan. Repeat and cut each triangle in half again and wiggle them apart onto the pan to bake. Should have 8 triangles total.
Bake at 400 degrees F for 17 minutes and remove from the oven then transfer to a cooling rack to finish cooling.
While the scones are baking make the glaze. When the scones are cooled top each one with chopped pecans and the maple glaze or use a confections icing recipe.
Flavors for Scones
These are maple flavored scones, but you can also use the basic recipe and make different variations of these gluten-free scones.
- Blueberry Scones– use vanilla flavor in the scones instead of maple and add 1 cup of fresh blueberries and 1 teaspoon of lemon zest to the dough.
- Strawberry Scones – use vanilla flavor instead of maple and add 1 cup of chopped fresh strawberries to the dough.
- Lemon Scones – instead of maple flavor use lemon extract and add 1 tablespoon freshly grated lemon zest into the dough (batter) before preparing into triangles.
Maple & pecan toppings
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 icing, but you can use a glaze, icing, or this coconut oil maple drizzle recipe.
It is 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 the maple drizzle over scones right before eating and not in advance. These gluten-free scones are best served slightly warmed.
Using pastry icing on top
You can also use regular icing or glaze by mixing together 1 cup of confectioners sugar with about 1-2 tablespoons milk and ¼ teaspoon of vanilla extract or maple extract. Whisk together until you get a thick icing then drizzle on top of the scones then add the chopped pecans. This can be done in advance and slightly hardens.
Frequently Asked Questions
Using large eggs helps bind the dough so it sticks together through baking. This is especially important in gluten-free baking. For gluten-free scones, we add an extra egg white for additional binding and moisture.
According to our third party nutrition, each gluten-free scone has 34g of carbohydrates.
To make the perfect scones raise high use baking powder or a combination of baking soda with cream of tartar.
Related Recipes
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Gluten-Free Scones Recipe with Maple Drizzle
Ingredients
- 1 ½ cups gluten free flour mix (recommended brand)
- ½ cup tapioca flour
- 1 tablespoon baking powder
- ⅓ cup coconut sugar
- ½ teaspoon pink Himalayan salt
- 2 teaspoons maple extract
- 1 egg large
- 1 egg white large
- ¾ cup heavy whipping cream
- ¼ cup non-fat Greek yogurt
Icing / Glaze (optional)
- ¼ cup pecans chopped
- ¼ cup coconut oil
- 2 tablespoons maple syrup
- ½ 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 yogurt. Whisk together until smooth and creamy.
- In the same bowl add the gluten-free flour, tapioca flour, baking powder, and salt. 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 sheet. Press the top down to form a slightly flat circle.
- Using a chef knife, slice the dough into four triangle. Gently wiggle the triangles apart from each other and place them separated on the baking pan. Repeat and cut each triangle in half again and wiggle them apart onto the pan to bake. Should have 8 triangles total.
- Bake for 17 minutes 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
- The glaze will soak into the scones. Make sure to mix it before adding it on top and add right before serving and not in advance. You can also use regular icing or glaze by mixing together 1 cup of confectioners sugar with about 1-2 tablespoons milk and ¼ teaspoon of vanilla extract or maple extract. Whisk together until you get a thick icing then drizzle on top of the scones.
- Fat and calories will decrease if you omit the glaze / icing.
- The look will vary depending on what gluten-free flour mix is used. Recommended flours: 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.
- Blueberry Scones– use vanilla flavor in the scones instead of maple and add 1 cup of fresh blueberries and 1 teaspoon of lemon zest to the dough.
- Strawberry Scones – use vanilla flavor instead of maple and add 1 cup of chopped fresh strawberries to the dough.
- Lemon Scones – instead of maple flavor use lemon extract and add 1 tablespoon freshly grated lemon zest into the dough (batter) before preparing into triangles.
Nutrition
Recipe adapted by Two Peas & Their Pod maple scones.
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