Maple Frosted Pecan Scones Recipe

Name: Maple Frosted Pecan Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2.5 cups almond flour; 0.5 cups coconut flour; 1 cup milled oats; 0.25 cups sweetener (granular Swerve); 8 ounces small chop pecan pieces; 2 tablespoons baking powder; 2 large eggs, beaten; 3 tablespoons heavy cream; 1 tablespoon maple extract; 1 tablespoon walnut extract; 0.25 cups melted butter; 0.25 cups melted butter (topping); 1 teaspoon maple extract (topping); 0.5 teaspoons walnut extract (topping); 1 cup (approximately) powdered sweetener (Swerve) (topping); 2 tablespoons heavy cream (topping)

Servings: persons

2.5 cups almond flour
0.5 cups coconut flour
1 cup milled oats
0.25 cups sweetener (granular Swerve)
8 ounces small chop pecan pieces
2 tablespoons baking powder
2 large eggs, beaten
3 tablespoons heavy cream
1 tablespoon maple extract
1 tablespoon walnut extract
0.25 cups melted butter
0.25 cups melted butter (topping)
1 teaspoon maple extract (topping)
0.5 teaspoons walnut extract (topping)
1 cup (approximately) powdered sweetener (Swerve) (topping)
2 tablespoons heavy cream (topping)

1
Line a baking pan with parchment.
2
Mix together the 6 dry ingredients in a bowl.
3
blend in the eggs, butter, cream, and extracts, and stir well to bring the dough together
4
I use a wooden Chinese Mooncake mold for these scones. You can do the standard thing: divide the dough into two discs, about 5 inches across, and cut into sixths.
5
Bake for 25-30 minutes at 325F.
6
prepare the topping by adding the extracts to the melted butter and then add enough powdered sweetener to get a nice paste; add the cream and then more sweetener to a smooth consistency
7
remove the baked scones to a cooling rack, and after just a few minutes, spread with the topping and let everything cool down
8
wrap individually in Saran and keep in a airtight container in the refrigerator

1778

kcal

Calories

155

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2.5 cups almond flour, 0.5 cups coconut flour, 1 cup milled oats, 0.25 cups sweetener (granular Swerve), and more.

Yes, Maple Frosted Pecan Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Maple Frosted Pecan Scones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions