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5 from 4 votes

Gluten-Free Maple Walnut Scones

These Gluten-Free Scones are flavored with maple and walnut and then topped with a maple glaze
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Keyword: glaze, maple, scones, walnut
Servings: 10


For Gluten-Free Scones

  • 3 cups (516 grams) Bob's Red Mill GF 1-to-1 Baking Flour
  • 1/3 cup (71 grams) light brown sugar
  • 1/2 teaspoon baking soda
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 1/2 sticks (170 grams) unsalted butter cold and cubed
  • 1 cup walnuts chopped
  • 1 teaspoon maple extract
  • 1 1/4 cup buttermilk

For Non-Gluten-Free Scones:

  • 3 cups (360 grams) all-purpose flour instead of GF flour

For Glaze:

  • 1/4 cup (53 grams) light brown sugar
  • 1/2 cup (57 grams) powdered sugar
  • 2 tablespoons butter
  • 2 tablespoons heavy cream
  • 2 teaspoons maple extract


For Scones:

  • For GF scones preheat oven to 350 degrees (F). For regular scones preheat oven to 450 degrees (F). Line a cookie sheet with a silicone mat or parchment paper.
  • In a large bowl, combine the flour, brown sugar, baking soda, baking powder, and salt. Whisk to combine and ensure that no lumps of brown sugar remain.
  • Using clean hands or two forks, work the cold butter into the flour mixture. The mixture should look like coarse meal with a few pea-sized chunks. Add the chopped walnuts.
  • Make a well in the center of the ingredients and add the buttermilk and maple extract. Combine the ingredients until the dry mixture is wet. Do not knead the dough.
  • Turn the dough out on a clean and floured (GF or all-purpose) surface. Gather the dough together into a circle about 1 1/2 inches thick. Using a bench scraper or a sharp knife, cut the dough into 10-12 triangles.
  • Place the scones on the prepared cookie sheet. For GF scones bake for 15-20 minutes or until golden brown. For regular scones bake for 12-15 minutes or until golden brown.
  • Remove from oven and allow to cool while you prepare the glaze.

For Glaze:

  • Add all of the ingredients in a small saucepan and place over medium heat. Whisk until smooth. Allow to come to a gentle boil and remove from heat.
  • The glaze will start to thicken as it cools. If it is too thin add more powdered sugar. If it is too thick add more heavy cream.
  • Drizzle the glaze over the scones or dip the tops of the scones into the glaze.