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Gluten Free Maple Scones

Gluten Free Maple Scones

  • Author: Colleen
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 8 scones 1x
  • Diet: Gluten Free


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)
  • 12 tbsp additional milk for brushing
  • 12 tsp cane sugar to sprinkle on top

Glaze (optional)

  • 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


  1. Preheat the oven to 400 F. Line a large baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk the flour, sugar, baking powder, salt, cinnamon, and pumpkin pie spice.
  3. 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.
  4. In a small bowl whisk the milk, maple syrup, egg, and extracts together.
  5. Pour the wet ingredients into the dry and lightly mix together until everything is just moistened.
  6. Work the dough into a ball and transfer to a floured surface (you may need to flour your hands).
  7. 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.
  8. Bake for 20-25 minutes or until lightly golden and cooked through.
  9. To make the glaze, mix the powdered sugar, extracts, maple syrup, milk, and pumpkin pie spice together until smooth.
  10. Once the scones have cooled, drizzle the glaze on top. Enjoy!


  1. 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.
  2. I have not tested other flours but regular all-purpose flour will be your closest swap.
  3. 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