I was messing around with some gluten free baking flour. It was one of those mixes that you can buy pre-made. I took a recipe for muffins, and tried subbing a few things to make it gluten free and dairy free.
Well, that recipe was a flop. Baking is much more chemistry and much less winging it. But what came out of it was that I loved how the muffins didn’t rise much. They kept their shape. I had put them in the muffin tins using a cookie scoop, and they were these little rounded “drops.” The texture was very gummy and chewy (not good), but I LOVED how they kind of looked like little scones. But that texture would not do, so I played around a little more to fix it.
I finally figured it out, and had decided to call them “drop scones.” A quick search on Google shows that I am not the first one to come up with drop scones apparently. Oh well. To me, they’re my babies. Anyway, I finally found the right ratio of specific ingredients to get that perfect texture out of this gluten free baking mix. I love the idea of not having to form dough and cut it into triangles before baking. Those DO have a time and a place, but when I don’t feel like doing so much work, these will do. You mix the ingredients in a bowl then just scoop, drop, and bake.
I also tested these by brushing half with leftover coconut milk before baking, and the other half with melted coconut oil. You can kind of see the difference in the photo above the left was brushed with coconut milk, and the right was the coconut oil. The coconut milk gave it a shinier coating, while the oil was absorbed. The taste didn’t change at all, so you can do either method.
These maple walnut drop scones are very lightly sweetened, are a nicely dense yet fluffy consistency, and the glaze. THE GLAZE. Can you believe I didn’t use powdered sugar? Believe it, because I didn’t. It comes together beautifully in a blender. Drizzle as much or as little as you’d like, and sprinkle some walnuts on top. DONE. Get your coffee or tea and enjoy a healthy treat.Print
These healthier treats have a scone texture with a much easier method. Full of warm maple and walnut flavors and topped with a sweet maple glazed, these delicious drop scones are entirely vegan and gluten free.
- 2 cup gluten free all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp sea salt
- 1 tsp ground cinnamon
- 1/2 cup raw walnuts, chopped
- 5 tbsp coconut oil, melted and cooled
- 1/2 cup pure maple syrup
- 1 cup full-fat canned coconut milk
- 1 tsp pure vanilla extract
- 3/4 cup walnuts
- 1/4 cup pure maple syrup
- 2 tbsp coconut oil
- 1/4 cup water
- 1 tsp pure vanilla extract
- pinch of sea salt
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, whisk the dry ingredients until completely combined.
- In a smaller bowl, whisk the wet ingredients.
- Pour wet into dry and mix with a spatula until all of the dry and wet ingredients are incorporated.
- With a scooper, scoop out some dough, and release onto the parchment lined baking sheet. Drop dough about 1.5” to 2” apart.
- With leftover coconut milk (or melted coconut oil) brush the tips of the scones with a patty brush so they’re lightly coated.
- Bake for 20-25 minutes, until tops are barely starting to brown.
- While the drop scones are cooling, make the glaze. Combine all of the glaze ingredients in a high speed blender, and blend until smooth. Drizzle on cooled scones and top with chopped walnuts. Serve immediately or store in an airtight container in the refrigerator.