These tender and moist gluten free maple scones are topped with a delicious glaze and taste like Fall in one perfect bite! They’re so easy to make and you would never know that they’re gluten free.
Tis the season for all things maple! Now if the weather here in Houston would only cooperate and realize that it is in fact Fall then we would really be talking! Unfortunately it’s still not quite sweater weather here but it’s also not “step outside and immediately be full-body soaked in sweat” weather either so I guess I’ll take it. But back to the scones!
I’ve recently discovered a new-found love for scones so it was only fitting that I make a maple variety which may just be my favorite Fall flavor. (I mean hello! Maple doughnuts! Can you even? I certainly cannot.) These maple scones are just so tender and delicious with all the Fall spices and that perfect touch of maple. Grab yourself a cup of coffee and go make you some scones asap!
These Maple Scones Are:
- Gluten free
- The perfect amount of sweet
- Full of fall flavor
- Crunchy and golden brown on top
- Soft and moist in the center
- Topped with the perfect easy maple icing
How Do You Store Scones?
Store in an airtight container at room temperature for 1 to 2 days or in the fridge for about a week.
Can You Freeze Scones?
This recipe only makes 1 batch of scones (8 scones) so I don’t think you’ll have any problems finishing them off. However if you want to save some for later you can certainly freeze them!
To freeze, wrap each scone individually in plastic freezer wrap or in a freezer bag for up to 3 months.
If you love this recipe, you may also like:
- Maple Glazed Pumpkin Muffins
- Gluten Free Blueberry Lemon Scones
- Healthy Zucchini Bread Muffins
- Bakery Style Blueberry Swirl Muffins
If you make this recipe I would love it if you comment below and let me know how it was! Also tag @servingupsimplicity on Instagram and use the hashtag #servingupsimplicity. XOXOPrint
These tender and moist gluten free maple scones are topped with a delicious glaze and taste like Fall in one perfect bite!
- 2 cups gluten free flour
- 1/4 cup coconut sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/2 cup unsalted butter, frozen
- 1/2 cup milk of choice (nut milk, coconut milk, regular milk, etc. *See note)
- 2 tbsp maple syrup
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp maple extract (optional. see notes)
- 1–2 tbsp additional milk for brushing
- 1–2 tsp cane sugar to sprinkle on top
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- A small splash of maple extract (optional)
- 1 tbsp maple syrup
- 1 tbsp milk
- 1/4 tsp pumpkin pie spice
- Preheat the oven to 400 F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, whisk the flour, sugar, baking powder, salt, cinnamon, and pumpkin pie spice.
- Grate the frozen butter using a cheese grater and toss into the flour mixture. Mix using your fingers until the mixture resembles large crumbs. Set aside.
- In a small bowl whisk the milk, maple syrup, egg, and extracts together.
- Pour the wet ingredients into the dry and lightly mix together until everything is just moistened.
- Work the dough into a ball and transfer to a floured surface (you may need to flour your hands).
- Work the dough into an 8-inch circle and cut into 8 equal wedges. Place the scones at least 2 inches apart on the prepared baking sheet. Brush the tops lightly with a little milk and sprinkle with sugar.
- Bake for 20-25 minutes or until lightly golden and cooked through.
- To make the glaze, mix the powdered sugar, extracts, maple syrup, milk, and pumpkin pie spice together until smooth.
- Once the scones have cooled, drizzle the glaze on top. Enjoy!
- You can use any kind of milk for this recipe but the scones will taste more buttery and “rich” if you use a thicker milk. I used coconut milk because I find that almond milk can be rather watery.
- I have not tested other flours but regular all-purpose flour will be your closest swap.
- The maple extract will add the super “maple” flavor like in a maple doughnut but the scones will taste delicious without it as well.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: breakfast
- Method: oven
- Cuisine: American
- Serving Size: 1 scone
- Calories: 334
- Sugar: 18.7g
- Fat: 15.5g
- Carbohydrates: 43.3g
- Protein: 4.5g
Keywords: scones, gluten free scone, gluten free, maple
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