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.
…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:
- Buttery (even if you make the vegan version, they taste creamy!)
- Dip in your hot chocolate (slash Irish coffee)-able
- Sinfully delicious
Let’s talk scone prep.
I used gluten-free all purpose flour (made mostly with rice flour) and kept the recipe naturally sweet with Roxbury Mountain Maple Grade A Golden Maple Syrup. I also topped the scones with a maple glaze (we’ll get to that in a hot minute), double-whammy-ing the maple effect thusly.
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 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.
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, 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?
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.
And now for the recipes…Here’s the version with butter!:
…and here is the dairy-free vegan version:
- 2 cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ½ cup raw walnuts, chopped
- 5 tablespoons coconut oil, melted and cooled
- 2/3 cup full-fat canned coconut milk
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
For the Glaze:
- 1/4 cup Roxbury Mountain Maple Cream
- 1/4 cup raw walnuts, chopped
- Pinch ground cinnamon
- 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.
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!