Gluten-Free Scones Recipe With Maple Drizzle (2024)

These gluten-free scones are a soft moist pastry topped off with a light coconut sugar, maple syrup, and coconut oil drizzle. This healthy scone recipe is sure to satisfy any sweet tooth! Enjoy these warm comforting and fluffy morning treats without the bloating feeling from gluten!

Truly the BEST gluten-free scones recipe with maple flavor, pecans, and sweet drizzled toppings. It's fabulous served with a glass of lavender lemonade, blueberry banana smoothie, cup of coffee, homemade detox tea, a warm cup of the best apple cider (without refined sugars), or alongside a breakfast quiche.

Scones without gluten

If you love carbs, pastries, and chocolate chip muffins but hate feeling sick after eating gluten, then these tasty gluten-free scones are for you! These beautiful baked goods (without xanthan gum added) are rich with maple flavors and incredible easy to whip together.

I have a few tips to fill you in on to achieve the best gluten free scone recipe and flavor variations to turn them into blueberry scones, lemon scones, or strawberry scones. These are a favorite breakfast treat with a soft center and flaky texture!

Tips to achieve the best gluten-free scone

1. Add an extra egg white to help bind the dough. Eggs help to bind regular and gluten free baked goods together to prevent flaking apart. For example in my gluten free bread recipe I use about six eggs which many seem like a lot, but those eggs are what aids to hold the bread together well (along with tapioca flour).
2. Incorporate tapioca flour with a gluten free flour mix. Tapioca flour is one of my favorite gluten free starch alternatives to use in baked goods. It helps to make the dough moist rather than using just a premade gluten free mix. I usually always add extra in my recipes even though it is already in a lot of gluten-free flour mixes.
3. Use the recommended gluten free flour mix. I say this strongly, “Do not use a garbanzo bean or banana flour or plain rice flour for this recipe”. I tried it with a garbanzo bean flour mix on accident and it made it too moist and then fell apart after baking. It will not work. Same with a banana flour, which will be too moist and a plain rice flour will be too dry and cause it to fall apart. I like to use Cup4Cup flour since it has a bit of milk powder in it which helps keep these moist. Bob’s Red Mill 1-to-1 Baking Flour works well too.

Recipe Ingredients

• gluten free flour mix
• tapioca flour
• baking powder
• coconut sugar
• pink Himalayan salt
• maple extract (if you want these to be another flavor you can also use vanilla extract)
• eggs
• heavy whipping cream (I don't use too much, as I mix it with Greek yogurt to help reduce fat but not flavor)
• nonfat Greek yogurt

How to make gluten-free scones

In a large bowl add the egg, egg white, coconut sugar, maple extract, cream and salt then whisk together until smooth and creamy.

In the same bowl add the gluten-free flour, tapioca flour and baking powder. Mix together with a spatula to form a dough. Mix until well blended, using your hands also to "knead" the dough if needed. Form the dough into a ball and place it on a parchment lined baking sheet. Press the top down to form a slightly flat circle.

Using a chef knife, slice the dough into four triangles. Gently wiggle the triangles apart from each other and place them separated on the baking pan. Repeat and cut each triangle in half again and wiggle them apart onto the pan to bake. Should have 8 triangles total.

Bake at 400 degrees F for 17 minutes and remove from the oven then transfer to a cooling rack to finish cooling.

While the scones are baking make the glaze. When the scones are cooled top each one with chopped pecans and the maple glaze or use a confections icing recipe.

Maple pecan toppings

Since this blog is healthy, I was trying to keep the scones low sugar and lower in calories by eliminating confectioners sugar icing. They are quite delicious even without icing, but you can use a glaze, icing, or this coconut oil maple drizzle recipe.

It is a lighter version with coconut oil. It does not really harden but it soaks into the scones and gives them extra moistness.

Warm together maple syrup, arrowroot powder and coconut oil slightly and whisk together. If it is too hot you will want to put it in the refrigerator first a bit to harden slightly so it is not too watery. Pour the maple drizzle over scones right before eating and not in advance. These gluten-free scones are best served slightly warmed.

Using pastry icing on top

Use regular icing or glaze by mixing together 1 cup of confectioners sugar with about 1-2 tablespoons milk and ¼ teaspoon of vanilla extract or maple extract. Whisk together until you get a thick icing then drizzle on top of the scones then add the chopped pecans. This can be done in advance and slightly hardens.

Recipe FAQs

More gluten-free pastries to try

• Greek Yogurt Scones
• Gluten-Free Shortcakes
• Gluten-Free Pop Tarts

More gluten-free breakfast ideas

I hope you enjoy maple glazed gluten-free scones recipe! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below!.

📖 Recipe

Recipe adapted by Two Peas & Their Pod maple scones.

• Apple Pie Filling Recipe (No Refined Sugar)
• Gluten-Free Pumpkin Pie
• Gluten-Free Pie Crust Recipe
• Tomato Onion Tart with Caramel Onions