Paleo Maple Pecan Scones
~ makes 8 large or 16 mini scones, Paleo & gluten free
- 1 cup almond flour
- 1 cup coconut flour
- ½ cup milled flaxseed
- 1 TBSP baking powder
- 1 TBSP arrowroot starch
- ½ teaspoon sea salt
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 9 TBSP coconut oil (measure and freeze completely, prior to making the scones)
- ½ cup chopped pecans
- 1 cup unsweetened almond milk
- 2 teaspoon lemon juice
- 4 TBSP pure maple syrup
- 2 TBSPs + 1 teaspoon arrowroot starch
- 2 TBSP pure maple syrup
- ¼ teaspoon ground cinnamon
*Please note, although these scones are made with healthier ingredients, they are still caloric. I suggest making the mini scones for a lighter, less filling treat!
Preheat the oven to 350 degrees.
After you have frozen the coconut oil in a dish or plastic bag, remove from the freezer and place in the refrigerator while you measure out the dry ingredients. In the bowl of a stand-up mixer combine the two flours, flaxseed, baking powder, arrowroot starch, salt, maple sugar (not the syrup!), cloves, nutmeg, allspice, and cinnamon. Turn the mixer on low and mix until completely combined. Next, grate the hardened coconut oil into the mixing bowl by grating it with a cheese grater. This will allow for even distribution of the oil while the scones are baking. Turn the mixer on low again and mix for 2-3 minutes. Add the chopped pecans and mix for another 30 seconds. In a separate bowl or 2 cup glass measuring cup, measure the almond milk, lemon juice, and maple syrup and stir to combine. Turn the mixer back on low, and slowly pour the milk combination over the dry mixture. The dough should begin to form into a large clump, continue to mix until all of the flour completely sticks to the clump in the middle of the bowl. Line your counter with a 1.5 x 1 ft piece of parchment paper (or use a pastry mat if you have one) and form the dough into a nice ball, using your hands. *Note if you are making the mini scones, form two separate and even balls. Next, flatten the ball (or balls) out on the parchment paper until it is about ¾ inch - 1 inch in thickness then cut them into 8 even triangles, using a pastry cutter or large knife. I cut the large circle in 4 and then those triangles all in half again to make 8. Move the parchment paper carefully to a cooking sheet and separate the scones using a spatula so that they are about 1 inch apart. Bake the large scones for 18-20 minutes and the mini scones for 10-12 minutes or until the scones are firm and slightly golden brown, but not brown on the bottoms.
Once the scones have cooled, drizzle the maple glaze over the tops. Store the scones in the refrigerator or freezer; they are great chilled or warmed up with a little almond milk!