Maple pecan scones

I'm not a great fan of the quintessential afternoon tea accompaniment on this side of the pond, namely scones and clotted cream. So even after I went wheat-free, I didn't miss scones one bit. I do, however, miss having a nibble with tea. So I decided to attempt making wheat-free scones. 

Maple pecan scones with maple syrup glaze

Ingredients

for the scones (makes 8 wedges)
2 C almond flour, sifted

2 tsp baking powder

½ tsp baking soda

3 tbsp demerara sugar

⅛ tsp pink salt

½ C chopped pecans, toasted

1 extra large egg, lightly beaten

¼ cup butter, melted

1 tbsp + 1 tsp maple syrup

2 tbsp double cream

for the glaze (optional)

½ C maple syrup

1 tsp vanilla extract

2 tbsp double cream

Method

1. In a large bowl, mix together the sifted almond flour, demerara sugar, baking powder, baking soda, and salt. Then stir in the toasted chopped pecans and mix well.
2. In batches, add in the egg, melted butter, maple syrup, and cream, and mix until a ball of dough forms.
   
3. Let the dough chill in the fridge for an hour or the freezer for 20 minutes.
4. Preheat the oven to 165°C.
5. Turn out the dough on a baking sheet lined with parchment paper or a silicon mat. 
6. Press the dough into a circle, about 7"-8" in diameter and 1" thick. (Alternatively, turn out the dough on a round silicon pan and press down to fill the pan. Then turn out the round dough on a lined baking sheet.)
7. Carefully slice the dough into 8 wedges and separate each wedge slightly or completely.
   
8. Bake for 20-22 minutes, or until the wedges are firm to the touch and lightly browned. Let sit on the pan for 3 minutes before transferring to a wire rack to cool completely.
   
   
   
   
9. To make the glaze, combine the maple syrup, vanilla extract, and double cream and whisk until creamy. Drizzle over the cooled scones and let set for about 30 minutes.
   

These are probably more like biscuits/cookies than scones, but they are delicious. Maple and pecan are indeed a winning combination. I'm also delighted with how well the glaze turned out.