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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

Ingredients
  

For the Maple Glaze

Instructions
 

  • 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.

Nutrition

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
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