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Rich and delicious gluten-free maple walnut scones, 2 ways! This post includes a traditional scone recipe using butter as well as a dairy-free vegan version. An easy scone recipe that requires hardly any time! Smear some maple butter on top for the ultimate treat.
DROP YOUR CLEANSE AND BAKE THESE RIGHT NOOOOOWAH!
Just kidding. These scones are fairly cleanse-friendly considering they’re gluten-free and refined sugar-free.
I’ve also done my vegan hommies a solid here, and have included a vegan version of the recipe, sans butter.
One scone, two ways! I almost feel a little guilty for posting this recipe one week into the New Year amidst the flowing tide of detoxing individuals.
Almost.
…But then I reminisce on all the tongue and mouth sensations I experienced while consuming the scones and the guilt just meeeeeelts away.
These scones are…
Recipe Highlights:
Succulent.RichButtery (even if you make the vegan version, they taste creamy!)Maple-yGluten-FreeNuttyBreakfast-worthyPackableDip in your hot chocolate (slash Irish coffee)-ableSinfully delicious
Let’s talk scone prep.
I used gluten-free all purpose flour and kept the recipe naturally sweet with pure maple syrup. In addition, I topped the scones with a maple glaze (we’ll get to that in a hot minute), double-whammy-ing the maple effect thusly.
How to Make Gluten-Free Scones:
The preparation on these things is pretty straight forward.
I generally use a stand mixer to expedite the sconing process, but you can also go the mixing bowl and pastry cutter route to cut in the butter (or if making the vegan version, simply pour the wet mixture into the dry, business as usual).
Form a dough disc, then cut said dough disc into triangles, like so:
Coat the triangles lightly with butter (or coconut oil if you’re making the vegan version).
Bake in the oven, then VIOLA! Addictive lumps of maple heaven.
AND THE GLAAAAAZE!!
It took me 17,000 hours to make.
Just kidding.
All I did for the glaze was smear Roxbury Mountain Maple Cream on top of the finished scones. BOOM icing on the cake!
If you’ve never tried maple cream (or maple butter), it’s plain and simple 100% pure maple syrup that has been heated to a high boil, cooled, and slowly churned into a butter consistency. It basically tastes like you took a stick of butter and whipped it with pure maple syrup…but all’s it is is maple syrup, ya feel?
If you prefer, you can enjoy the scones as is without a glaze or you can prepare a simple powdered sugar glaze as an alternative to the maple cream.
After I resisted the temptation to hoard the whole batch to myself, I stuck the scones in a zippy bag, high-tailed it to Tahoe.
I shared them with friends alongside Irish coffee before a moonlit snowshoe hike. The scones made for such a comforting pre-trail snack and my friends gave rave reviews.
More Healthy Scone Recipes:
Paleo Vegan Banana SconesVegan Strawberry SconesPaleo Pecan Chocolate Chip SconesPaleo Cranberry Orange Vegan SconesPaleo Vegan Lemon Poppy Seed Scones
And now for the recipes! Here’s the version using butter!:
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Gluten Free Maple Walnut Scones
Yield: 8 sconesPrep Time: 30 minutes Cook Time: 22 minutes Total Time: 52 minutes
Healthy Maple Scones made refined sugar-free. These maple cinnamon treats are perfect for fall!
Ingredients
2 cups gluten-free all-purpose flour1 tablespoon baking powder¼ teaspoon sea salt1 teaspoon ground cinnamon½ cup raw walnuts, chopped8 tablespoons (1 stick) chilled unsalted butter, chopped into small cubes1/2 cup unsweetened almond milk*¼ cup pure maple syrup1 teaspoon pure vanilla extract
For the glaze:
1/4 cup Roxbury Mountain Maple Cream1/4 cup raw walnuts, choppedPinch ground cinnamon
Instructions
Preheat the oven to 400 degrees F. Add the flour, baking powder, salt, cinnamon, and walnuts to a stand mixer fitted with the paddle attachment (or add to a mixing bowl). Mix on low just until combined. Keeping the mixer on medium speed, add the cold butter one or two chunks at a time. Slowly pour in the almond milk, followed by the pure maple syrup and vanilla extract. Increase the speed slightly and continue mixing until a ball of dough forms. Note: If dough is too dry, add a small amount of additional almond milk. Take dough in your hands and form it into a ball, then place on a floured surface. Press on the dough, forming it into a disc about 3/4-inch thick. If the dough splits around the edges, or if any of the walnuts poke out, press the dough back together and push the walnuts in. Cut disc into equal triangles and arrange on a lightly oiled baking sheet. Melt one to two tablespoons of butter in the microwave and lightly brush the triangles so that they’re lightly coated in butter. Bake on the center rack of the oven for 18 to 25 minutes, or until scones have browned around the edges. Remove from oven and allow scones to cool. Spread maple cream on each scone, then top with chopped walnuts and a sprinkle of cinnamon. Serve with your favorite hot beverage.
Notes
*You can also use full-fat canned coconut milk or milk of choice
Nutrition Information
Yield 8Serving Size 1 of 8
Amount Per ServingCalories 311Total Fat 17gUnsaturated Fat 0gCarbohydrates 38gFiber 1gSugar 6gProtein 3g
…and here is the dairy-free vegan version:
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Vegan Maple Walnut Scones
Yield: 8 SconesPrep Time: 30 minutes Cook Time: 22 minutes Total Time: 52 minutes
Egg-free, dairy-free amazingly tasty Vegan Maple Walnut Scones are easy to toss together at a moment’s notice!
Ingredients
2 cups gluten-free all-purpose flour1 tablespoon baking powder¼ teaspoon sea salt1 teaspoon ground cinnamon½ cup raw walnuts, chopped5 tablespoons coconut oil, melted and cooled2/3 cup full-fat canned coconut milk¼ cup pure maple syrup1 teaspoon pure vanilla extract
Instructions
Preheat the oven to 400 degrees F.Add the flour, baking powder, salt, cinnamon, and walnuts to a stand mixer fitted with the paddle attachment (or add to a mixing bowl). Mix on low just until combined (dry mixture).In a separate bowl, whisk together the coconut oil, coconut milk, pure maple syrup, and vanilla extract (wet mixture).Keeping the mixer on medium speed, slowly pour in the wet mixture into the mixer. Increase the speed slightly and continue mixing until a ball of dough forms. Note: If dough is too dry, add a small tablespoon or two of additional coconut milk.Take dough in your hands and form it into a ball, then place on a floured surface. Press on the dough, forming it into a disc about 3/4-inch thick. If the dough splits around the edges, or if any of the walnuts poke out, press the dough back together and push the walnuts in.Cut disc into equal triangles and arrange on a lightly oiled baking sheet. Brush the triangles with melted coconut oil so that they’re lightly coated.Bake on the center rack of the oven for 18 to 25 minutes, or until scones have browned around the edges. Remove from oven and allow scones to cool.Spread maple cream on each scone, then top with chopped walnuts and a sprinkle of cinnamon. Serve with your favorite hot beverage.
Nutrition Information
Yield 8Serving Size 1 of 8
Amount Per ServingCalories 311Total Fat 17gCarbohydrates 38gFiber 1gSugar 6gProtein 3g
This post is sponsored by Roxbury Mountain Maple. As per usual, all thoughts, feelings, and opinions are my own. Thank you for supporting the brands that make this site possible. To dive in to the maple madness, check out Roxbury Mountain Maple’s product store on Amazon!
