Gluten Free Maple Walnut Scones (2 Ways!)

Rich and delicious gluten-free maple walnut scones, 2 ways! Make a traditional scone with butter, or cut out the dairy and take the vegan route!
Gluten-Free Maple Walnut Scones with Maple Glaze | TheRoastedRoot.net #breakfast #recipe

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.

Gluten-Free Maple Walnut Scones with Maple Glaze | TheRoastedRoot.net #breakfast #recipe

These scones are:

  • Succulent.
  • Rich
  • Buttery (even if you make the vegan version, they taste creamy!)
  • Maple-y
  • Gluten-Free
  • Nutty
  • Breakfast-worthy
  • Packable
  • 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:

Gluten-Free Maple Walnut Scones with Maple Glaze | TheRoastedRoot.net #breakfast #recipe

…coat lightly with butter (or coconut oil if you’re making the vegan version)…

Gluten-Free Maple Walnut Scones with Maple Glaze | TheRoastedRoot.net #breakfast #recipe

…bake in the oven, then VIOLA! Addictive lumps of maple heaven.

Gluten-Free Maple Walnut Scones with Maple Glaze | TheRoastedRoot.net #breakfast #recipe

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, 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?

Gluten-Free Maple Walnut Scones with Maple Glaze | TheRoastedRoot.net #breakfast #recipe

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!:

Gluten-Free Maple Walnut Scones with Maple Glaze | TheRoastedRoot.net #breakfast #recipe

Gluten Free Maple Walnut Scones

Prep Time: 30 minutes
Cook Time: 22 minutes
Total Time: 52 minutes
Servings: 8 scones
Author: Julia
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Ingredients

  • 2 cups gluten-free all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • ½ cup raw walnuts chopped
  • 8 tablespoons chilled unsalted butter chopped into small cubes, 1 stick
  • 1/2 cup unsweetened almond milk*
  • ¼ cup pure maple syrup
  • 1 teaspoon pure vanilla extract

For the glaze:

Instructions

  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. Keeping the mixer on medium speed, add the cold butter one or two chunks at a time.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Spread maple cream on each scone, then top with chopped walnuts and a sprinkle of cinnamon. Serve with your favorite hot beverage.

Recipe Notes

*You can also use full-fat canned coconut milk or milk of choice

…and here is the dairy-free vegan version:

Ingredients:

For the Glaze:

Instructions:

  1. Preheat the oven to 400 degrees F.
  2. 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).
  3. In a separate bowl, whisk together the coconut oil, coconut milk, pure maple syrup, and vanilla extract (wet mixture).
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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!

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Comments

    1. Julia Post author

      We must be two birds of a feather! I’m fairly new to maple cream as well, and I can’t get enough of the stuff! I could seriously eat it by the spoonful..

    1. Julia Post author

      Hi Amber, if you like the flavor of honey, you can sub out the maple syrup for honey, and swap the maple cream for honey cream. Just be sure to keep a close watch on the scones because honey has a lower burn temperature than maple. Let me know if you try the recipe!

  1. Medha @ Whisk & Shout

    This looks amazing! Love that these scones are gluten free 🙂 And walnuts are a fave of mine. To the above commenter, I’m sure she can sub golden syrup for maple in these- a pretty similar flavor and that should be available elsewhere in the UK 🙂

  2. Sarah @ Making Thyme for Health

    YOU STOP!!! These are making me want to gauge my eyeballs out right now. Like, I really wish I didn’t just see them because now that’s all I want. Life cannot go on until I have one in my mouth!! That maple cream is everything. F the cleanse, pass me a scone! 🙂

  3. Dorothy Greco

    I just tried to make the Gf/Df scones. Taste was great but they are totally crumbly and more cake like. Do you think it might be because I used soy milk instead of the thicker coconut cream? Would like to try again.

    1. Julia Post author

      Hi Dorothy,

      Yes, I definitely think the soy milk is the culprit. With the vegan version, you need to replace the fat from the butter somehow, which is the purpose of the full-fat coconut milk and coconut oil. These two ingredients are what help bind the scones together. I should have made it more clear in the post that lower fat substitutions won’t turn out. Let me know if you try the scones again, and I hope you had a great weekend!

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