Maple Pecan Scones


These Maple Pecan Scones are made with plant-based ingredients for a vegan recipe that is kid-friendly and high in protein! Serve them for an easy breakfast or sweet treat. 

Must-Have Maple 

If you’ve been around for a while, you probably already know that I love a good scone, and if you’re new here, you’ll learn that quickly! However, what you might not be so aware of is the fact that maple flavors also have a huge place in my heart (and kitchen). With recipes like Vegan Coconut Maple Donuts, Maple Cashew Coconut Granola, and Maple Sugar Pumpkin Bread, I’ve got a maple-inspired recipe for every occasion! In my opinion, it’s a highly underrated flavor. I mean, it’s just so warm and comforting. Plus, it goes well with pretty much everything! So, I decided to combine two of my favorites and created these Maple Pecan Scones

Honestly, my only regret is not doing it sooner. Seriously, what took me so long? I need to know, especially after tasting this gluten free scones recipe. It’s perfectly buttery, just flaky enough, and has just a touch of sweetness to keep me satisfied! I’ve been eating one every morning, and maybe again in the afternoon. I wouldn’t judge if you wanted to include one for dessert, too! Yeah, they’re that good! 

So, ready to find out for yourself? Check out how to get cooking below.

Ingredients for this Gluten Free Scone Recipe

One of my favorite things about the maple pecan flavor is how simple it is. Therefore, I did my best to keep this ingredient list as minimal as possible while keeping it both vegan and gluten free! 

Oat Flour – I opt for pre-made oat flour, but you can make your own by grinding whole oats with a food processor or blender. Just make sure to keep pulsing until the oats resemble a flour-like texture! 

Protein – As always, I used Nuzest Probiotic Vanilla protein powder. Use the code: thekellykathleen for a discount if you want to try it, too! I haven’t tested any other protein powders, but any you have on hand should work! However, you might have to adjust the amount of flour and milk used as well as the baking time. Also, I highly recommend sticking with a neutral flavor so as not to overwhelm the other flavors.

Maple Syrup – Without the maple syrup, the flavor profile of this gluten free scones recipe will be altered. So, I don’t recommend swapping it out for sugar or honey. 

Milk – I used a plant-based milk, but if you don’t follow a dairy-free diet, regular cow’s milk would work as well. 

Butter – Again, I used a vegan butter, but regular dairy butter can be used in its place. 

Pecans – Pecan pieces are key to achieving the traditional maple pecan flavor, but feel free to swap them out for any other nut or seed you prefer. 

Topping Options

In all honesty, I couldn’t decide between which glaze to use. So, I chose both! If you want to follow my recipe, dust your scones with either powdered sugar or maple syrup. Then, add chopped pecans on top, and let the scones sit on a cooling rack to harden. Or, feel free to get creative, and add your own toppings such as frosting or nut butter. You could even mix things up by adding fun toppings such as more nuts, chocolate chips, and dried fruit pieces. 

How to Make Maple Pecan Scones

This gluten free scone recipe might be the easiest scone I’ve ever made! Take a look at the steps below to get started. 

Mix. In a large bowl, mix together all of the ingredients except for the butter and pecans. 

Cut. Once the ingredients are well combined, add in the cubed butter, and cut it with a fork until it resembles coarse chunks slightly bigger than peas. Then, toss in the chopped pecans, and give them a good stir to combine. 

Freeze. Once all of the ingredients have been mixed, place the bowl in the freezer, preheat the oven to 400 degrees Fahrenheit, and line a baking sheet with parchment paper. 

Bake. When the oven has heated, wet your hands with water or oil (Don’t skip this step!), and pat the dough into a circle that is 1 to 1 ½ inches thick. Next, cut the circle into 4-6 or 8-10 triangles depending on how big you want your scones., and let them bake. For larger scones, you’ll want to keep them in the oven for 11-14 minutes. Or, for smaller scones, opt for 8-10 minutes instead. Then, pull them out of the oven, and let the scones cool completely before adding your glaze! 

Can I Freeze This Gluten Free Scone Recipe? 

Yes! These scones freeze super well. Just store them in an airtight container in the freezer for up to 3 months. Then, to reheat them, just place them back in the oven for a few minutes to defrost and heat through. Just keep an eye on them so they don’t burn! 

You can also freeze the dough by placing the uncooked pieces back in the freezer on the parchment-lined baking sheet for 30 minutes. Then, transfer the pieces to a sealable bag, and store them in the freezer until you’re ready to make them! 

Serving Suggestions

Personally, I love these scones all on their own with a warm cup of coffee or hot tea, especially if they have been frosted. However, the traditional way to serve scone recipes is with cream or jam. Technically, they can be served warm or cold, but in my opinion, they are so much better when warm! You do you, though. 

More Gluten Free Scones

Are you tired of scone recipes yet? I know I’m not! They’re just so fun to make, and perfect for every occasion! However, I’d love to know if you have any favorite sweet treats. Let me know in the comments below!

Maple Pecan Scones

These Maple Pecan Scones are made with plant-based ingredients for a vegan recipe that is kid-friendly and high in protein! Serve them for an easy breakfast or sweet treat.

Course Breakfast, Dessert
Keyword gluten-free option, High Protein, vegan
Prep Time 5 minutes
Cook Time 12 minutes


  • 1 1/2 cups oat flour
  • 1 1/2 servings Nuzest Probiotic Vanilla Protein
  • 2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup maple syrup
  • 1/4 cup plant-based milk
  • 1/2 cup vegan butter chilled and cubed
  • 1/4 cup chopped pecans


  • 1/2 cup powdered sugar + 1 tbsp maple syrup


  1. In a large bowl, mix together all the ingredients except for the butter and pecans.
  2. Once combined, cut in the cubed butter with a fork until it resembles course chunks (should be slightly bigger than pea sized). Toss in the chopped pecans before moving onto the next step.
  3. Pop the bowl into your freezer and preheat your oven to 400 degrees. While the oven is preheating, line a baking sheet with parchment paper and do a few minutes of self-care.
  4. Once the oven has reached baking temperature, place the chilled dough on your baking sheet. Using your hands (wet them, it helps!) pat the dough out into a circle that’s 1 -1 1/2 inches thick.
  5. Cut the circle into 4 – 6 or (8-10 for mini scones) triangles and bake for 11-14 (or 8-10 minutes for mini) minutes. Let them completely cool before glazing!


  1. Whisk the ingredients either glaze in a small bowl. Dunk or spoon the glaze over the scones. Sprinkle with some more pecans if desired. Let them sit on a cooling wrack to harden.

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