Gluten Free Pecan Scones with Maple Glaze

My daughter woke up this morning and announced she wanted to make scones.  Knowing her love for maple frosting, it didn’t take much to convince her into the two of us making pecan scones with maple glaze.  A lot of my meal planning and baking comes from my own ideas, so when I have a special request to make something I take so much delight in fulfilling it!  It’s even better when you have someone to bake with and teach along the way!

Back in my gluten-eating days, I loved ordering these scones from Starbucks and I’ve always wanted to make them.  These scones have a special place in my heart.  You see, my husband (whom I was dating at the time) and I attended different colleges but would visit each other on the weekends.  Every Sunday night we would sit in our local Starbucks and drink coffee, waiting until the very last minute to make the drive back to college.  While coffee was always standard, these pecan scones were an occasional welcomed treat.  The mention of pecan scones will always take me back to those days – grateful for what they were and where it took us!

These pecan scones with maple glaze are soft in the middle, with a slight crunch on the outside.  They are not dry, which I feel most scones can lend toward.  I would call this first-time recipe a success!  As with most baked goods, it is best eaten the day of.  While it is still tasty the next day, you may lose a bit of the crunch on the outside.

Would you like a smaller, bite-sized scone?  Divide the dough in half and shape each part into a circle.  Cut out 8 triangles and you will have 16 bite-sized scones.

Enjoy!

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Enjoy!

Print Recipe

5 from 2 votes

Gluten Free Pecan Scones with Maple Glaze

Prep Time10 minutes mins

Cook Time9 minutes mins

Total Time19 minutes mins

Servings: 8 scones

Author: Just As Good Gluten Free

Ingredients

• 2 cups (300 grams) gluten free flour blend
• 1 teaspoon guar or xanthan gum omit if in blend
• ¼ cup brown sugar
• 2 teaspoon baking powder
• ½ teaspoon salt
• 8 Tbs butter room temperature
• ¾ cup heavy cream
• 1 teaspoon vanilla
• ¼ cup chopped pecans

Glaze

• ¾ cup powdered sugar
• ¼ cup maple syrup
• ½ teaspoon vanilla
• 1 - 2 Tbs heavy cream
• 1 Tbs butter room temperature
• 2-3 Tbs chopped pecan optional

Instructions

• Preheat oven to 400 degrees F. Prepare a baking sheet by lining with a silicon baking sheet or parchment paper.
• In a medium bowl, combine gluten free flour, guar gum, brown sugar, baking powder and salt. Using a fork or pastry blender, add butter to the flour mixture until it forms small crumbles. Add heavy cream, vanilla and pecans and combine until the mixture forms into a lump, using your hands if necessary.
• Remove dough from bowl and shape into an 8 in. round circle, approx. 1 ½ inches tall. Cut the circle in half, and keep cutting until you have 8 even triangles. Transfer each piece to a baking sheet. Bake for 9-11 minutes. Remove from oven and allow to cool.
• Once the scones have cooled slightly, mix the powdered sugar, maple syrup, vanilla, butter in a small bowl until smooth. Add 1 Tbs of heavy cream at a time to ensure your glaze will not be too thin. Drizzle over scones, top with pecans if desired and serve.