{"id":4101,"date":"2015-03-23T19:34:48","date_gmt":"2015-03-23T19:34:48","guid":{"rendered":"https:\/\/lacasadesweets.com\/?p=4101"},"modified":"2015-03-25T00:34:25","modified_gmt":"2015-03-25T00:34:25","slug":"maple-nut-scones-vegan-gluten-free","status":"publish","type":"post","link":"https:\/\/lacasadesweets.com\/2015\/03\/23\/maple-nut-scones-vegan-gluten-free\/","title":{"rendered":"Maple Nut Scones {Vegan & Gluten free}"},"content":{"rendered":"

\"maple<\/img><\/div><\/div><\/p>\n

It\u2019s the first day of spring, and as I\u2019m writing this post, it\u2019s currently freezing and snowing outside. What a great reminder of how not in control we are of so many things. \u00a0When our minds and bodies turn to hot climates, sunny beaches and poolside reading, God says, wait. \u00a0I don\u2019t go by your calendar. \u00a0Our neat little calendar that we fill with dates and plans and things that will happen on those days, because we said so. \u00a0Nope. \u00a0So, yes, it\u2019s spring. \u00a0And there\u2019s snow falling from the sky.<\/p>\n

And since the weather isn\u2019t cooperating with us, we might as well sit down with a warm drink and some scones. \u00a0Because when it snows and your entire day\u2019s plans change with that first inch or two on the ground, scones are a good idea.<\/p>\n

These scones, with their crunchy little bits of nuts and dripping maple glaze on top, are pretty awesome. \u00a0Moist and not too sweet, they\u2019re perfect for breakfast. \u00a0But you can eat them topped with ice cream for a snack, too when no one\u2019s looking.<\/p>\n

\n

Maple Nut Scones<\/h3>\n

{Vegan, gluten free}<\/h4>\n

Makes 8 scones<\/p>\n

Ingredients:<\/strong><\/p>\n

Scones<\/span><\/p>\n

    \n
  • 1 cup AP gluten free flour (can use regular AP flour)<\/li>\n
  • 1\/4 cup brown sugar<\/li>\n
  • 1 cup chopped pecans or walnuts, divided<\/li>\n
  • 1\/2 Tablespoon baking powder<\/li>\n
  • Pinch of salt<\/li>\n
  • 1\/2 cup milk (dairy or non-dairy)<\/li>\n
  • 2 Tablespoons oil (olive or coconut)<\/li>\n
  • 1 Tablespoon maple syrup<\/li>\n<\/ul>\n

    Glaze<\/span><\/p>\n

      \n
    • 3 Tablespoons maple syrup<\/li>\n
    • 3-4 Tablespoons milk (dairy or non-dairy)<\/li>\n
    • 1 cup powdered sugar<\/li>\n<\/ul>\n

      Instructions:<\/strong><\/p>\n

      Scones<\/span><\/p>\n

      Preheat the oven to 375\u00b0 and line a baking sheet with parchment paper.<\/p>\n

      In a large bowl, whisk together the flour, brown sugar, 1\/2 cup chopped nuts, baking powder and salt. \u00a0In a small bowl or measuring cup, whisk together the milk, oil and maple syrup until combined. \u00a0Pour the wet ingredients into the bowl with the dry ingredients, stirring until you can\u2019t see the dry ingredients in the scone dough.<\/p>\n

      Transfer the scone dough onto the lined baking sheet, and use your hands to pat down the dough into a large circle. \u00a0Use a knife or dough scraper to cut the circle into 8 wedges. \u00a0Arrange the wedges on the baking sheet so the scones are at least 2 inches apart.<\/p>\n

      Bake the scones at 375\u00b0 for 18-20 minutes, until lightly golden brown. Remove from the oven, and cool completely before glazing.<\/p>\n

      Glaze<\/span><\/p>\n

      In a small bowl, whisk together the maple syrup, milk and powdered sugar until a thick glaze forms. \u00a0(You want the glaze to be pourable. \u00a0If it\u2019s too thin, add a few tablespoons more of powdered sugar. \u00a0If it\u2019s too thick, add a splash of milk.) \u00a0Once the scones have cooled, dip the top of each one into the glaze, then return the scones to the cooling rack so the glaze has time to harden, about 30 minutes.<\/p>\n

      Original recipe by La Casa de Sweets<\/h4>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Maple nut scones to welcome in the spring…<\/p>\n

      {vegan, gluten free friendly}<\/p>\n","protected":false},"author":2,"featured_media":4106,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[3,111,506,329],"tags":[],"_links":{"self":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/4101"}],"collection":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/comments?post=4101"}],"version-history":[{"count":5,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/4101\/revisions"}],"predecessor-version":[{"id":4107,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/4101\/revisions\/4107"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/media\/4106"}],"wp:attachment":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/media?parent=4101"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/categories?post=4101"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/tags?post=4101"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}