Maple Frosted Pecan Scones

By Brian Coppola
May 15, 2018
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Author Notes: These are a small modification from my own recipe, mainly a little heavier on the oats and using pecans. The added bite is just about perfect.Brian Coppola

Makes: 12
Prep time: 30 min
Cook time: 30 min

  • 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

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