What’s a baker to do? I had already had my nice, healthy breakfast of steel cut oats with banana, but these scones had just come out of the oven. The scent is delicious, but I’ve never made these before, and I wouldn’t want to post something that might hurt Triangle Chance for All‘s reputation. A taste test was necessary!
I did it for all of you, and I’m happy to report that my first attempt at a gluten-free maple scone is a winner!
They can also be made with wheat flour, if you prefer, though I think the blend of millet flour and oat flour that I made for this recipe adds to the nutty, wholesome taste and texture. If you do use wheat flour, leave out the xanthan gum.
Gluten Free Maple Nut Scones
2 cups gluten free flour (you can use a ready made blend or make your own; see below for a recipe)
3/4 teaspoon xanthan gum
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons cold, cubed, vegan butter
3/4 cup soy milk
1/4 cup maple syrup
1/4 teaspoon maple extract (you can leave this out, but I would recommend it highly, if you love the taste of maple)
Preheat the oven to 425. Prepare a scone pan by lightly oiling it. You may also use a cookie sheet to spoon the dough onto, if you don’t have a scone pan. Remember to line the pan with parchment paper or a silpat.
Stir the flour, xanthan gum, baking powder, and salt all together in a medium bowl. Cut in the cold butter with a pastry blender or two knives until the flour mixture is crumbly. Stir in the soy milk, maple syrup, and maple extract and mix all together until combined.
Drop even amounts of dough into your scone pan or onto your cookie sheet. Bake 15 to 20 minutes or until they’ve browned lightly.
Cool on a rack for about ten minutes before adding the maple glaze.
1 1/4 cup sifted powdered sugar
1 tablespoon melted vegan butter
1 tablespoon hot water
1/2 teaspoon maple extract
Mix the ingredients all together, and top the scones with it and some toasted pecans.
I’ve borrowed some ideas from Cara Reed of ForkandBeans. com
I did use her wonderful gluten free blend in this recipe and in others.
Cara’s Special Gluten-Free Flour Blend
This makes nine cups of gluten free flour
3 cups gluten free oat flour
3 cups millet flour
2 cups tapioca flour
1 cup arrowroot powder