Maple Nut Scones {Vegan & Gluten free}

maple nut scones 2 text

It’s the first day of spring, and as I’m writing this post, it’s currently freezing and snowing outside. What a great reminder of how not in control we are of so many things.  When our minds and bodies turn to hot climates, sunny beaches and poolside reading, God says, wait.  I don’t go by your calendar.  Our neat little calendar that we fill with dates and plans and things that will happen on those days, because we said so.  Nope.  So, yes, it’s spring.  And there’s snow falling from the sky.

And since the weather isn’t cooperating with us, we might as well sit down with a warm drink and some scones.  Because when it snows and your entire day’s plans change with that first inch or two on the ground, scones are a good idea.

These scones, with their crunchy little bits of nuts and dripping maple glaze on top, are pretty awesome.  Moist and not too sweet, they’re perfect for breakfast.  But you can eat them topped with ice cream for a snack, too when no one’s looking.

Maple Nut Scones

{Vegan, gluten free}

Makes 8 scones



  • 1 cup AP gluten free flour (can use regular AP flour)
  • 1/4 cup brown sugar
  • 1 cup chopped pecans or walnuts, divided
  • 1/2 Tablespoon baking powder
  • Pinch of salt
  • 1/2 cup milk (dairy or non-dairy)
  • 2 Tablespoons oil (olive or coconut)
  • 1 Tablespoon maple syrup


  • 3 Tablespoons maple syrup
  • 3-4 Tablespoons milk (dairy or non-dairy)
  • 1 cup powdered sugar



Preheat the oven to 375° and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, brown sugar, 1/2 cup chopped nuts, baking powder and salt.  In a small bowl or measuring cup, whisk together the milk, oil and maple syrup until combined.  Pour the wet ingredients into the bowl with the dry ingredients, stirring until you can’t see the dry ingredients in the scone dough.

Transfer the scone dough onto the lined baking sheet, and use your hands to pat down the dough into a large circle.  Use a knife or dough scraper to cut the circle into 8 wedges.  Arrange the wedges on the baking sheet so the scones are at least 2 inches apart.

Bake the scones at 375° for 18-20 minutes, until lightly golden brown. Remove from the oven, and cool completely before glazing.


In a small bowl, whisk together the maple syrup, milk and powdered sugar until a thick glaze forms.  (You want the glaze to be pourable.  If it’s too thin, add a few tablespoons more of powdered sugar.  If it’s too thick, add a splash of milk.)  Once the scones have cooled, dip the top of each one into the glaze, then return the scones to the cooling rack so the glaze has time to harden, about 30 minutes.

Original recipe by La Casa de Sweets

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