Maple Almond Pecan Scones

18 Apr

For all my fellow Catholics out there who will be celebrating Good Friday and Easter this weekend, here’s a healthy treat recipe you can make to bring to your family gathering.  We all know that holidays are a time for over-indulgence so why not balance all that out with something a little healthier afterward?  And for anyone else who isn’t celebrating Easter this weekend, why not give these a try anyway?  They are a good treat any time of the year!

These look so yummy I couldn’t resist sharing the recipe with you.  I get so excited when I come across good recipes that are vegan and gluten-free, especially when they involve sweets.  I mean why wouldn’t I get excited about something I decided to give up many years ago (sugar) only to find out that I can now enjoy a dessert without the guilt or stomach cramps 🙂


  • 1/2 cup pecans
  • 1/2 cup almonds
  • 1/2 cup rolled oatsmaple_almond_pecan_scones1-225x175
  • 2 cups barley flour (I use brown rice flour)
  • 1/4 teaspoon salt
  • 3 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/3 cup unsweetened applesauce
  • 1/3 cup maple syrup
  • 2 tablespoons safflower oil, melted (I use coconut oil)
  • 1 tablespoon vanilla extract
  • 1/4 cup pecans, chopped or 1/4 cup almonds, chopped
  • 2 tablespoons maple syrup, for glazing the scones


Preheat oven to 375 degrees. Prepare a baking sheet with a sheet of parchment paper. Sprinkle a little flour on the parchment paper.

Place the pecans, almonds and rolled oats in a food processor and pulse until the mixture becomes a fine meal and no chunks of nut or oat remain. Place the oat nut meal in a large mixing bowl.

Add the barley flour, salt, baking powder and cinnamon to the mixing bowl. Stir until combined.

In a separate small bowl, mix together the applesauce, maple syrup, oil and vanilla extract. Stir until combined. Carefully fold in the nuts.

Slowly add the wet ingredients to the dry ingredients. Mix together with a spatula and fork or with your hands until the batter forms a firm dough ball.

Transfer the dough to the prepared baking sheet. Gently press the dough into an 8-inch circle, then cut it into 8 pieces with a sharp knife. You do not need to separate the wedges.

With a pastry brush, glaze the tops of the unbaked scones with the additional maple syrup.

Bake for 15-20 minutes, or until scones are cooked through. Cool slightly, then transfer to a cooling rack. Spread with fruit jam, if using, and enjoy.


Wishing you all a Happy Easter!

Until next time,

Have a fit and fabulous day!




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