The Best Gluten-Free Scone Recipe with Maple + Oats

Gluten Free Maple Oat Scones

You’ll love this gluten free scone recipe! These maple + oat scones, are easy to make and the perfect accompaniment to your morning latte or afternoon tea. They have a moist and tender crumb with plenty of texture and crunch from the nuts and whole oats.

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Images, recipe and description updated 4/22/22

Why Brunch is Best

My gorgeous and talented cousin stopped by for brunch today on her way home to the Bay Area from a job she was working on in Los Angeles. Brunch just may be the perfect meal; It’s late enough that one has had enough time to have a cup or two (or three) of coffee and the deep-set wrinkles from the pillow are mostly gone from the face. It usually includes a savory dish (today’s was omelets) and baked goods (maple nut scones, anyone?) and some fresh and hopefully seasonal offering (baby greens, sliced tomatoes and avocados, and a citrus salad). But besides all the scrumptious food, perhaps the best part of brunch is that lingering is encouraged. It’s mandatory, actually. Brunch brings a festive yet relaxed feel to any day, even a Wednesday.

The very word brunch conjures up all kinds of fabulous notions, and like the words summer and holiday, it’s both a noun and a verb.

Where do you summer? We spend our summers on Cape Cod, doesn’t everyone?

Where do you holiday? We’ll take a holiday in the South of France, natch.

Where do you brunch? We have brunch at home. Wait what?

We brunch at home, it’s true. Partly because the thought of going to a flour-laden restaurant makes my stomach churn–the risk of cross contamination is so very high. But, we also enjoy brunch at home because it is such an easy meal to make…and I’d much rather linger around my kitchen table than the table in a loud and crowded restaurant.

And linger we did, catching up on our lives, our work, our families. We sat on the back deck, enjoying the sunshine, the laughing children, and the dog, who was very enthusiastically patrolling the yard to protect us from the evil that lurks in the suburbs. And when it was time for her to head out, we sent her off with hugs and kisses,  a to-go cup of cappuccino, a bit of the leftover citrus salad, and another scone to fortify her for the long journey ahead.

Brunch doesn’t need to be a complicated meal. I served these gluten free scone recipe with omelets (which are actually very easy to make…much easier than they sound) but you could fancy up some scrambled eggs with a sprinkle of fresh herbs and some goat cheese crumbled on top. Add a salad, some freshly squeezed juice and a hot cup of coffee and you are in business…all in the comfort of your own home.

Make these for Easter brunch. Or for next Tuesday,  just because. Every day should be a celebration, yes?

Gluten Free Maple Oat Scones
Gluten Free Maple Oat Scones

More gluten-free brunch recipes to love:

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Gluten Free Maple Oat Scones

Gluten Free Scone Recipe with Maple + Oats

Alison Needham
These gluten-free scones, lightly sweetened with pure maple syrup, are the perfect accompaniment to your morning latte or afternoon tea. They have a moist and tender crumb with plenty of texture and crunch from the nuts and whole oats.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 scones
Calories 338 kcal


For the Maple Glaze


  • Preheat the oven to 425°F.
  • Combine all the dry ingredients (brown rice flour through the oats) in a large bowl. Add the butter, and work into the flours using your fingers or a pastry cutter until the dough is crumbly and in small pea size bits. Stir in the maple syrup, heavy cream and egg using a wooden spoon or spatula until everything is evenly mixed. Stir in the pecans.
  • Scoop out dough (I used a ¼ cup ice cream scoop) and mound evenly on 2 baking sheets. Bake for 18-20 minutes or until the scones are firm to the touch and lightly golden brown. Cool completely on a rack.
  • Mix the ingredients for the maple glaze in a medium bowl and whisk until smooth. Spread evenly over the top of the cooled scones. Store at room temperature for up to one day.


Serving: 1sconeCalories: 338kcalCarbohydrates: 40gProtein: 4gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 50mgSodium: 215mgPotassium: 117mgFiber: 2gSugar: 17gVitamin A: 459IUVitamin C: 1mgCalcium: 75mgIron: 1mg
Tried this recipe?Let us know how it was!

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  1. Melissa Takeuchi says:

    Alison, thanks for this! I plan to make these for our brunch this Sunday with my parents. They sound divine. And on a side note, where can I find the recipe for that wonderful banana bread? mmmmmmm…

    1. Hope you love these too!

  2. these are sooooooo good! I did a flax egg to make them egg-free for a little girl I take care of, and I didn’t have maple syrup, so they weren’t sweet, but they were awesome!

  3. Jeanne doersch says:

    Can I not use brown rice flour. The brown rice flour affects my granddaughter negatively – seizures.

  4. My daughter has a severe nut allergy. What can be substituted for almond meal? They look great!

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