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.
- 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