These big gluten-free maple walnut scones are full of fresh buttery maple flavor. They are flaky and delicious, making them the perfect recipe to celebrate fall. Serve them with tea, coffee, or breakfast or brunchโ€”the sky is the limit with this incredible gluten-free scone recipe. I include a dairy-free version as well.

The top view of a batch of gluten free maple walnut scones.

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If you have been reading my blog, you know I have a love affair with scones. They are my go-to to serve with breakfast and brunch; I have loaded them into my kid’s lunchboxes and have snacked on them with a cup of coffee in the afternoon.

I have so many fun flavors of scones that it is hard to pick a favorite. These gluten free maple walnut scones are at the top of my favorites list, with these Gluten Free Orange Scones and these Gluten Free Strawberries and Cream Scones. I can’t wait to hear what you think of this new recipe!

If you want to see more of my incredible scone recipes, I have them all on this gluten-free scone recipes page.

Allergen Information:

These scones are gluten-free, oat-free, nut-free (if you omit the walnuts), and soy-free. You can easily make them dairy-free using plant-based butter and non-dairy milk. (I use Smart Balance to test my scone recipes.)

A mason jar filled with gluten free flour sitting on the counter.

Flour Blends Tested:

  1. King Arthur Measure for Measureโ€”This blend works really well in my recipes.
  2. Bob’s Red Mill 1:1 Blendโ€”This blend also worked well in this scone recipe.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • Gluten-Free Flour Blend – I tested this recipe with the above flour blends. Other blends should also work well, but you may need to add more liquid or flour depending on the moisture level of your scone batter.
  • Xanthan Gum – If your blend doesn’t contain a binder, add 3/4 teaspoon of xanthan gum. If you prefer a gum-free option, use my Gluten Free All Purpose Flour Blend recipe, which uses psyllium husk powder.
  • Baking Powder – Use aluminum-free baking powder.
  • Butter – Use unsalted butter.
  • Maple Syrup – For this recipe, please use 100% natural maple syrup.
  • Egg – Use a large egg.
  • Milk or Non-Dairy Milk – I used Oatly Simple oat milk to make this recipe. Milk and other types of non-dairy milk will also work well.
A scone on a small plate. There is a fork next to the plate.

Tips For Success

1. Use frozen butter. It helps you get lots of those flaky layers that scones are famous for.
2. You can make these scones wedge-shaped as I did, or use biscuit cutters to make them round. If you use biscuit cutters, do NOT twist the cutter. This will seal the edges and prevent your scones from rising.

Step-By-Step Photos and Directions:

Place the butter in the freezer for 15-20 minutes before making this recipe. Preheat the oven to 350ยบ F and ensure the oven rack is set in the middle position in the oven.

Photos of mixing the wet and dry ingredients in bowls.

Step 1: Add the dry ingredients to a large mixing bowl. This includes gluten free flour, brown sugar, baking powder, and salt.

Step 2: In a medium-sized mixing bowl, add the egg, non-dairy milk or milk, maple syrup, and walnuts. Whisk to blend.

Photos showing grating the butter into the flour and mixing the wet and dry ingredients.

Step 3: Grate the frozen butter into the dry ingredients using a cheese grater. Use a large spoon to scoop and drop flour on the butter shreds. This will help coat them so they don’t all stick together when you mix them into the flour mixture.

If you prefer, you can also use a pastry blender to cut the butter into the dry ingredients.

Step 4: Pour the wet ingredients into the dry ingredients. Mix them into scone dough.

๐Ÿ“ข Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.

Photos showing how to shape the scone batter.

Step 5: Place the scone dough onto a piece of parchment paper. I prefer to use parchment paper instead of a greased cookie sheet because it keeps the dough from getting oily on the bottom.

Step 6: Shape the dough into a 1 1/2 to 2-inch disc. Place the parchment paper with the dough onto a cookie sheet.

Photos of the scored dough before and after baking.

Step 7: Use a sharp knife to score the scone dough. I cut about 1/4 way into the dough. Place the scones into the oven. Bake for 25-30 minutes, depending on how thick you make your scone dough circle.

Step 8: The scones are done when they are slightly golden on top and firm to the touch. Remove them from the oven and let them sit on the pan for five minutes.

Step 9: Use a sharp knife to cut each score line through to make the scone wedges. Place each biscuit onto a wire cooling rack. When they have cooled, enjoy.

Frequently Asked Questions:

Can you use pecans instead of walnuts?

This maple walnut scone recipe can be used with any type of nut you like. You can also make them nut-free and omit the walnuts.

What other mix-ins can be added to these maple scones with walnuts?

You can add raisins, chocolate chips, or other dried fruits to this scone recipe.

How do you store gluten free maple walnut scones?

Gluten free tends to spoil quickly, so if you don’t eat them all, store them in an airtight container in the refrigerator.

Can you freeze gluten free scones?

Yes! My gluten free scones freeze extremely well. I place cooled scones into a quart-sized freezer-safe zipper bag. They thaw on the counter or in the microwave for 30 seconds.

A closeup of a maple walnut scone on a plate.
Whisking dry ingredients in a glass bowl.

My Best Gluten-Free Baking Tips For Better Baking!

A spoon of psyllium husk gel.

Why Binders Are Important In Gluten-Free Baking

Four storage jars filled with gluten free flour blends.

The Best Gluten Free Flour Blends – And how to use them!

More Gluten Free Scone Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

The top view of a batch of gluten free maple walnut scones.

Easy Gluten Free Maple Walnut Scones

Sandi Gaertner
These big, flaky, gluten free maple walnut scones are a delicious homemade scone recipe that is perfect for fall snacking! There is also a dairy-free option.
5 from 1 vote
gluten free allergy icon
soy free allergy icon
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 8 scones
Calories 314 kcal

Ingredients
  

  • 2 cups gluten free flour blend see notes
  • ยฝ cup brown sugar
  • 2 teaspoons baking powder aluminum-free
  • ยผ teaspoon salt
  • 6 tablespoons unsalted butter frozen or very cold
  • โ…“ cup maple syrup use pure maple syrup
  • 1 large egg
  • ยพ cup dairy-free or regular milk
  • โ…“ cup walnuts roughly chopped

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Instructions
 

  • Place the butter in the freezer for 15-20 minutes before making this recipe. Preheat the oven to 350ยบ F and ensure the rack is set in the middle position.
  • Add the dry ingredients to a large mixing bowl. This includes gluten free flour, brown sugar, baking powder, and salt.
  • In a medium-sized mixing bowl, add the egg, non-dairy milk or milk, maple syrup, and walnuts. Whisk to blend.
  • Grate the frozen butter into the dry ingredients using a cheese grater. Use a large spoon to scoop and drop flour on top of the butter shreds. This will help coat them so they don't all stick together when you mix them into the flour mixture.
  • Note: If you prefer, you can also use a pastry blender to cut the butter into the dry ingredients.
  • Pour the wet ingredients into the dry ingredients. Mix them into scone dough.
  • Place the scone dough onto a piece of parchment paper. I prefer to use parchment paper instead of a greased cookie sheet because it keeps the dough from getting oily on the bottom.
  • Shape the dough into a 1 1/2 to 2-inch thick disc. Place the parchment paper with the dough onto a cookie sheet.
  • Use a sharp knife to score the scone dough. I cut about 1/4 way into the dough. Place the scones into the oven. Bake for 25-30 minutes, depending on how thick you make your scone dough circle.
  • The scones are done when they are slightly golden on top and firm to the touch. Remove them from the oven and let them sit on the pan for five minutes.
  • Use a sharp knife to cut each score line through to make the scone wedges. Place each biscuit onto a wire cooling rack. When they have cooled, enjoy.

Notes

  1. I tested this recipe with both King Arthur Measure for Measure and Bob’s Red Mill 1:1 flour blends. Other blends should work, but you may need to tweak the amount of liquid or dry ingredients depending on the dough.
  2. If your flour blend doesn’t contain a binder, add 3/4 teaspoon of xanthan gum.
  3. I tested this recipe using oat milk. Regular milk and other types of non-dairy milk will work.
  4. Gluten free tends to spoil quickly, so if you don’t eat them all, store them in an airtight container in the refrigerator.ย Yes! My gluten free scones freeze extremely well. I place cooled scones into a quart-sized freezer-safe zipper bag. They thaw on the counter or in the microwave for 30 seconds.ย 

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1sconeCalories: 314kcalCarbohydrates: 46gProtein: 5gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 43mgSodium: 99mgPotassium: 212mgFiber: 3gSugar: 23gVitamin A: 380IUVitamin C: 2mgCalcium: 131mgIron: 2mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

5 from 1 vote

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Recipe Rating




6 Comments

  1. 5 stars
    This was very very good. A few notes. (I used KAF-GF AP), lactose free milk, and frozen non-dairy butter. Came together great. More wet than scone recipes that I have made previously. I cooked as per the recipe – as one round disk. Took about 10 minutes longer to cook than in the recipe – I did check temp to ~205. Let sit for 5, cut perfectly…and tasted so good. May also add some maple flavoring the future. And, I did add turbinado sugar to top before baking.

  2. Sounds and looks DELICIOUS! Before I make these: Step # 6 says: “Shape the dough into a 1 1/2 to 2-inch disc. Place the parchment paper with the dough onto a cookie sheet.” My question is: do I use a rolling pin to make the disc larger? Or does that 2 inch disc expand all by itself to make larger sized scones? Thank you! Cannot WAIT to make these!

  3. I am going to try this recipe tomorrow. I am newly gluten free,
    only 6 months and I Have been struggling to learn recipes.And what I can and can’t eat even something is simple as mustard