Homemade scones that are just as good as the bakery shop classic! They are paleo, vegan, gluten-free bursting with maple flavor and a subtle nutty flavor from the pecans. A perfect fall breakfast or treat for those crisp days!
I was always intimidated and thought scones were extremely hard to recreate at home, but I think I perfected this recipe after several tries and they just may be better than the bakery shop classic. They are perfectly soft and packed with all the maple flavor.
To be honest, I made these on a whim, as I always try to come up with fun flavors for the fall when pumpkin is the star of the show. This was a result of throwing a bunch of ingredients together and hoping for the best. Sometimes it is a total flop, but sometimes it is my lucky day. These were for sure a HIT.
Maple, date, and pecans all in one… I mean what is not to love?
- the chewiness from the dates
- crunchiness from the pecan pieces
- sweetness from the maple syrup
Ingredients Needed To Make Maple Date Pecan Scones
- Almond Flour– This is my go-to baking flour. I love the subtle nuttiness flavor it gives off plus it makes the recipe grain-free and paleo-friendly. I do not recommend swapping this out for another flour as it is more moist.
- Coconut Flour– This flour is a little bit more tricky to bake with because it is dense. It soaks up a lot of liquid so make sure to just use 1/4 cup.
- Nut Butter– I used Pecan Butter but feel free to use almond, peanut, or cashew butter.
- Cashew Milk– Any non-dairy milk will work.
- Coconut Oil– This keeps the scones moist.
- Flax egg– 1 tbsp flaxseed + 3 tbsp water
- Monk Fruit Sweetener– You can use any granulated sugar of your choice.
- Dates– Totally optional but I highly recommend it.
- Maple Syrup– This is used for the glaze.
- Tapioca Starch– This helps to thicken the glaze.
How To Make Maple Date Pecan Scones
- Grab two mixing bowls and add the dry ingredients to one bowl and the wet to another.
- Combine the wet to the dry and mix until dough consistency forms. (The dough should be sticky).
- Place into the fridge for about 30 minutes for it to firm up a bit and preheat the oven to 350°F.
- Take the mixture out of the fridge and form a large circle. Cut into 8 pieces.
- Place into the oven for 20-25 minutes.
- Take it out of the oven to cool and drizzle on the glaze.
Maple Date Pecan Scones
Ingredients
Scones
- 1 ¾ cup Almond Flour
- ¼ cup Coconut Flour
- ¼ cup Nut Butter
- ¼ cup Cashew Milk
- 1 tbsp Coconut Oil
- 1 Flax Egg
- 3 tbsp Monk Fruit Sweetener
- 3-4 Chopped Dates
Maple Glaze
- 1 tbsp Nut Butter
- 1 tbsp Maple Syrup
- 1 tbsp Tapioca Starch
- 1-2 tbsp Water
Instructions
- Grab two mixing bowls and add the dry ingredients to one bowl and the wet to another.
- Combine the wet to the dry and mix until dough consistency forms. (The dough should be sticky).
- Place into the fridge for about 30 minutes for it to firm up a bit and preheat the oven to 350°F.
- Take the mixture out of the fridge and form a large circle. Cut into 8 pieces.
- Place into the oven for 20-25 minutes.
- Take it out of the oven to cool and drizzle on the glaze.
