Maple Pecan Scones

If you love maple syrup, you will love our Maple Pecan Scones. They are easy enough to whip up in less time than it takes for the oven to preheat.

Low FODMAP Serving Size Info: Makes 12 scones; serving size 1 scone

Course: Breakfast, brunch, Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Makes: 12 Scones

Calories: 230 kcal

Author: Dédé Wilson

2/3 cup (165 ml) lactose-free whole milk
2 teaspoon lemon juice
2 cups (290 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
2 1/2 ounces (70 g) pecans, finely ground plus 12 whole pecans
1 1/4 teaspoon baking powder; use gluten-free if following a gluten-free diet
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick; 113 g) cold unsalted butter, cut into small pieces
1/4 cup (60 ml) plus 2 tablespoons maple syrup, divided
1 large egg, whisked

Position racks in upper and lower third of oven. Preheat oven to 375°F/190°C. Line two baking sheet pans with parchment paper; set aside.
Stir together the milk and lemon juice in a measuring cup and allow to sit and thicken for about 5 minutes.
Meanwhile, whisk together the flour, ground nuts, baking powder, baking soda and salt in a large mixing bowl to aerate and combine. Add butter pieces and cut in with a pastry blender or fingertips until it takes on the texture of a coarse meal; it is okay for there to be larger pockets of butter. (If you want to do this in a stand mixer, use the flat paddle, which is what we do in the Test Kitchen).
Drizzle in the soured milk, 1/4 cup (60 ml) maple syrup and beaten egg and stir in until combined (or pulse on and off with machine). Do not over mix.
Use an ice cream scoop or a 1/4 cup measuring cup to dole out scones, evenly spaced, on the two prepared pans. Press one pecan onto the top of each scone and use your flat palm to press each scone down to about 1/2-inch (12 mm) thickness. Brush scones with reserved 2 tablespoons maple syrup.
Bake for about 25 to 35 minutes or until very light golden brown on top and bottom and a toothpick just tests clean. Cool on the pan on a rack for about 5 minutes. These are best served warm from the oven or at least the same day they are baked.

Fructans: If you have passed the wheat Challenge, you can make these with unbleached all-purpose flour. Use weight amounts to establish equivalent for best results.
Lactose: If you have passed the lactose Challenge you can use conventional buttermilk in lieu of making your own lactose-free soured milk.

Nutrition Facts

Maple Pecan Scones

Amount Per Serving

Calories 230 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 1g5%

Cholesterol 18mg6%

Sodium 138mg6%

Potassium 18mg1%

Carbohydrates 25g8%

Fiber 1g4%

Sugar 4g4%

Protein 4g8%

Vitamin A 25IU1%

Vitamin C 0.3mg0%

Calcium 8mg1%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.