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.
Pecan Pie treats are always so fun to make. I have Paleo Pecan Pie Muffins, Paleo Pecan Pie Bars and Paleo Pecan Pie Granola. Now these scones that have all the same flavor, but in a new form.
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.
Here are my other scone recipes you might enjoy: Paleo Chocolate Chip Scones and Paleo Carrot Cake Scones.
Now it's your turn to try them and tell me what you think!
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Paleo Pecan Pie Scones
Ingredients
Scones
- 2 cups almond flour
- 2 tablespoons coconut flour
- ¼ cup coconut sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ¼ cup melted ghee
- 2 tablespoons maple syrup
- 1 tablespoon blackstrap molasses
- ½ cup chopped raw pecans
Glaze
- ¼ cup coconut butter
- 3 tablespoons maple syrup
- ⅛ teaspoon salt
- 2 tablespoons water
- 1 teaspoon vanilla
Instructions
- 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.
Nutrition Information
Keira says
These look perfect for breakfast.
Jessica DeMay says
Thank you!
Elly says
Can you use normal molasses?
Jessica DeMay says
Hi Elly- that will work. Enjoy!
Missy says
These scones are spectacular! It took lots of self-control to eat only one! Delicious!!!