Bakerita · by Rachel Conners★ 4.8 (9)
Gluten-Free Vegan Maple Pecan Scones
NUTRITION · PER SERVING45M COOK
CAL 23%·PRO 22%
CARBS 37G31% OF CAL
5G FIBER22G OTHER10G TOTAL SUGAR
FAT 32G61% OF CAL
13G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender gluten-free vegan scones with toasted pecans and maple syrup sweetness, finished with a crunchy golden crust. Ideal for breakfast, brunch, or a mid-day snack.
mainamericanbaked good⚙️ food processor🍪 sheet pan🔥 ovendairy freegluten freepaleovegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2¾ cups (264g) Bob’s Red Mill blanched almond flour
- 1 cup (128g) Bob's Red Mill arrowroot flour
- 1¼ teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- ½ cup (100g) refined coconut oil (firm)
- ¼ cup full-fat canned coconut milk (plus extra to brush on top of the scones)
- ¼ cup pure maple syrup
- 1 flax egg (see notes)
- ½ cup chopped pecans (toasted)
- Raw turbinado sugar (to sprinkle on top)
At a glance
PER SERVING · TIME 45M
CAL 23%·PRO 22%
CARBS 37G31% OF CAL
5G FIBER22G OTHER10G TOTAL SUGAR
FAT 32G61% OF CAL
13G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 4mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 322mg
- Calcium
- 110mg
- Iron
- 0.76mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 4MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.