Maple Nut Scones

Lighter and fluffier than your typical scone.  

You will love the soft buttery texture and not too sweet maple flavor.

My son adores scones.  Since trying this recipe, which is a gluten free version of the Pioneer Woman's Maple Oat Nut Scones, he has asked repeatedly for them.  My husband, who is not usually a maple fan loves them too.  I like making them on a lazy Saturday morning and then freezing some to enjoy as a weekday treat.  They would make a great addition to any brunch menu too!

2 2/3 cups Gluten Free Flour

(I used Bob's Red Mill 1 to 1 Gluten Free Baking Flour)

1/2 cups Gluten Free Oats, ground in a food processor or blender

1/3 cups Sugar

2 Tbsp Baking Powder

1/4 tsp Salt

1 cup (2 sticks) Butter

1/2 cups Pecans, finely chopped

3/4 cups Heavy Cream

1 Egg

1 tsp Maple Extract

Icing:

1 cup Powdered Sugar

3 Tbsp Maple Syrup

Preheat oven to 350 degrees F.

In a large mixing bowl, combine the GF flour, oats, sugar, 

baking powder and salt and stir well.

Cut the chilled butter into small cubes and add it to the dry ingredients.  

Using a pastry cutter, work the butter into the dry ingredients 

until the mixture resembles course crumbs.

Add the chopped pecans.

In a small bowl, whisk together the cream, egg and maple extract.  

Pour it into the dry ingredients.

Stir just until the dough comes together.

Dust your work surface with GF flour and form the dough into a 6-8 inch circle 

about 3/4 inch thick.

Cut into 8 peices.

Carefully move the scones, with a spatula, 

to a non-stick baking sheet (or line with parchment paper).

Bake for 20-25 minutes.

While the scones are in the oven, stir together the powdered sugar and maple syrup.

This is a much more simplified version than the original.

The icing will be thick.

Remove the scones from the oven before they start to brown.

Cool for 10 minutes and then spread the icing over the top of each scone, being careful not to tear them.  Sprinkle more chopped pecans on top and serve.

Makes 8 scones.