Gluten Free Maple Walnut Scones
With a pure maple flavor, crunchy walnuts in the dough, and a soft, crumbly texture, these Gluten Free Maple Walnut Scones are sure to become your newest fall favorite.
Ingredients
Scones
- 4 tablespoons unsalted butter room temperature
- ¼ cup granulated sugar
- 1 egg slightly beaten
- 1 tablespoon maple extract
- 1½ cups King Arthur Flour Gluten-Free Measure for Measure Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- pinch kosher salt
- 8 ounces sour cream
- ½ cup walnuts chopped
Glaze
- ¼ cup confectioner's sugar
- 3 tablespoons pure maple syrup Grade A
- ¼ teaspoon maple extract
Instructions
For the Scones
- Preheat your oven to 350 and line a cookie or baking sheet with parchment paper.
- In the bowl of an electric mixer fitted with a paddle attachment, cream butter and sugar together on medium low speed until slightly lighter in color, about 1-2 minutes.
- Add beaten egg and 1 tablespoon of maple extract to the bowl. Mix on medium low until just combined, about 1 minute. The batter will look lumpy and almost curdled, don’t worry, it will become smooth with the additional ingredients.
- With the mixer on low, add flour, baking soda, baking powder, and pinch of salt. Increase the speed to medium low and mix until the butter mixture is incorporated to the dry ingredients, about 1 minute. It will still be very dry and crumbly.
- Finally, add the sour cream and walnuts to the bowl and mix on medium low speed until well combined and smooth, about 2 minutes.
- Using an ice cream scoop, fill the scoop about 1/2 full with dough and drop onto a parchment lined baking sheet. Space the scones about 1-2 inches apart on the baking sheet.
- Place scones on middle rack in oven and bake for 25-30 minutes, or until scones are lightly browned on top. Let cool slightly before toping with the glaze.
For the Maple Glaze
- Combine powdered sugar, maple syrup, and 1/4 teaspoon of maple extract in a bowl. Stir until smooth.
- Drizzle about 1-2 tablespoons of glaze over each scone, depending on size. Scones can be stored wrapped in aluminum foil or in an airtight container at room temperature for up to 5 days.
Notes
Keep in mind, the recipe calls for 1/2 cup of walnuts, chopped. Which means measure out 1/2 cup of walnuts and THEN chop them.
To reheat a scone, microwave on high for 10 seconds. Do no exceed time limit as the glaze will separate.
I can’t stress enough the importance of good quality maple extract. I prefer McCormick maple extract as there is a lot of maple flavor without the sugar alcohol taste.
Additionally, you’re going to want really good quality maple syrup for the glaze. There’s no sense in going through the effort of making the scones just to top them with a glob of sugar. Your grocery store should have some decent options for Grade A maple syrup, some may even be from local farms!