If you are a maple fan, get ready for a party in your mouth. This recipe is similar to Starbuck’s version. I found the original recipe through pinterest, changed a few things to make it gluten free and egg free and now I’m having a hard time saving any for the rest of my family.
1 1/2 cups Natalie’s Gluten Free Flour mix
1/2 cup oats, finely ground OR oat flour
1/2 cup oats, coarsely ground
1/3 cup brown sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup chilled butter
1/4 c coconut oil (be sure to melt before measuring)
2 Tablespoons maple syrup
1/2 cup heavy cream
3/4 white chocolate chips
2 T coconut oil
1 Tablespoon heavy cream
1 1/2 cups powdered sugar
2 Tablespoons heavy cream
1 Tablespoon maple syrup
1 teaspoon maple extract
1. In a large bowl, combine the scone dry ingredients. Using a pastry blender, cut the butter in until pieces are smaller than the size of peas. Stir in the chopped pecans or white chocolate chips.
2. In a small bowl, stir together the cream, coconut oil, and maple syrup. Add this to the dry ingredients and mix until just combined. Do not overmix.
3. Remove dough from bowl and knead until it holds together. Pat the dough in to a 7″ circle that is 1 1/2″ thick and cut into 8 wedges. Use a spatula to carefully place scones onto a greased cookie sheet or parchment paper covered cookie sheet. Brush tops and sides with scone wash. Bake at 375F for 20 minutes.
Allow scones to cool completely on baking sheet. Pour 1 tablespoon glaze on top of each scone, using the back of the tablespoon or a knife to spread it evenly over the top and down the sides.