These Paleo Pecan Pie Scones are a fun treat that are easy to make and so delicious! Tender, not overly sweet, and pairs great with a cup of coffee. They are gluten free, dairy free, and naturally sweetened.
Scones are so easy to make. If you can make cookies, you can make scones. Mix the dough, shape it, cut it, and bake. So simple!
I decided they needed a glaze which is never a bad idea. My go-to is a mix of coconut butter, maple syrup and vanilla. It is creamy, sweet and the maple pairs so perfectly with the pecans. It’s shiny in these pictures, but it will harden which is nice. Coconut butter is usually hard at room temperature, especially in the winter, so just microwave it for 30 seconds and give it a good stir first.
I love how scones look fancier than cookies or muffins. Maybe it’s the glaze, but they look more impressive than they are. These would be great to make for company coming over or to bring to a neighbor.
Pecans are for sure my favorite nut to bake with. They’re not too crunchy, but still add great texture. They are rich and buttery and they work so good in these scones.
Now it’s your turn to try them and tell me what you think!
Paleo Pecan Pie Scones
- Preheat the oven to 325° and line a sheet tray with parchment paper. Set aside.
- In a large bowl, combine almond flour, coconut flour, coconut sugar, baking soda, and salt. Stir and mix well.
- Add in the egg, ghee, maple syrup and molasses and mix until well combined. Stir in the pecans and mix until evenly distributed.
- Shape the dough into a ball and then press it into a 8 inch circle (you can do this on the sheet tray). Try to get it even thickness throughout. Cut in half and then in half in thirds making 6 even triangles. Separate them and bake 18-20 minutes.
- Once cooked, make glaze. In a small bowl, combine coconut butter, maple syrup, salt, water and vanilla. Mix well and drizzle over scones.
- These are fine to leave out for 1 day, then store in the fridge.