Maple Scones (Gluten Free)
These gluten free maple scones are cozy, warm, and inviting, just like scones should be.
There is something very warm and inviting about maple syrup to me. Maybe it’s because I associate it with fall and flannel or because I always have it with pancakes and waffles. Pair it with dense and delicious baked goods and OMG do I just want to curl up with a blanket and a treat and sit by the fire.
That’s what I was channeling when I dreamt up these maple scones. Cozy, warm, and inviting.
The reality of the scones was a little different. I certainly enjoyed them, but my husband and children thought they were a bit … plain. And boring. And, well, not very nice. I was about to throw the towel in and when my husband asked if I could add a glaze on top or something.
A glaze?
On top of a scone?
OF COURSE I CAN.
When I went to make the glaze, I absentmindedly reached for the vanilla extract because that’s what every recipe out there calls for. And most people like it. Most people are not me, though. Nor are they sensitive to vanilla. Which, sadly, I am. It makes me super nauseous and gives me side pains like salicylates tend to do. (Insert sad music here.)
I decided to try another version — this time with much simpler ingredients like maple syrup, powdered sugar, and water. Thank goodness for second chances because THIS version was much better. And improved the maple scones tenfold, making them even more cozy, warm, and inviting.
They were so good, in fact, that my daughter asked for them to be packed in her lunch daily until we officially ran out. Nothing like a little powdered sugar to get her excited. ?
If you’d prefer to keep the sugar levels to a minimum, skip the glaze and top them with some homemade pear jam instead. I bet they’d be absolutely love like that.
Maple Scones (Gluten Free)
Description
These gluten free maple scones are cozy, warm, and inviting, just like scones should be.
Ingredients
Maple Scones:
Maple Glaze:
Instructions
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Preheat oven to 400°F/200°C. Line a baking sheet with parchment paper and set aside.
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Combine dry ingredients (flour through salt) in a medium sized mixing bowl and whisk to combine. Combine wet ingredients (egg through maple syrup) in a small bowl or measuring cup and whisk to combine.
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Pour dry ingredients into the wet ingredients and stir to combine.
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Flour a large cutting board or counter top and lay out the dough. Pat into a 2-inch thick round. Using a knife or pizza cutter, cut the dough into 8 pieces (half, then half again, then the quarters in half again…). Transfer to your prepared baking sheet and place in the oven.
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Cook for 10-12 minutes or until light golden in color.
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Store in an airtight container for 2-3 days or freeze.
Note
This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free, dairy free, nightshade free, soy free, corn free, and low salicylate.
