Gluten-Free Honey Walnut Scones with Honey Glaze 

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Recipe Created by Emily Chave (@Glutenless_Apron)

Recipe Created by Emily Chave (@Glutenless_Apron)

PREP TIME: 15 MIN
COOK TIME: 25 MIN
INACTIVE TIME: 10 MIN
TOTAL TIME: 50 MIN

Servings: 8 Scones
Serving Size: 1 Scone

INGREDIENTS

Scones:

  • 2 cups gluten free 1:1 flour 

  • 1 tablespoon baking powder 

  • ¼ teaspoon kosher salt 

  • 8 tablespoons unsalted butter, cold, cut into cubes 

  • ½ cup Mariani Chopped Walnuts 

  • ¼ cup raw honey 

  • ½ cup buttermilk 

  • 1 egg

Honey Glaze

Garnish

  • Mariani Chopped Walnuts 

INSTRUCTIONS

  1. Line a baking sheet with parchment paper. Set aside.

  2. In a large bowl whisk together gluten free 1:1 flour, baking powder, and kosher salt.

  3. Add the butter to the flour mixture and use a pastry cutter or two butter knives to cut in the butter until you have small pea-sized crumbs. Add in the chopped walnuts. Stir to combine.

  4. In a small bowl whisk together the honey, buttermilk, and egg. Add wet ingredients to dry ingredients and mix with a spoon until everything is combined.

  5. Turn dough onto a lightly floured surface and shape into an 8-inch by 8-inch square. Cut into four equal pieces, 4-inch by 4-inch squares, then cut those on a diagonal to make 2 triangles per square. You will have 8 scones when finished. Transfer scones to the prepared baking sheet making sure to leave about an inch or two between each one.

  6. Place the baking sheet in the refrigerator while the oven preheats so the scones can rest and the butter can re-harden.

  7. Preheat the oven to 375 degrees. Once preheated, add the scones and bake for 12 -14 minutes or until edges are a light golden brown. Remove from the oven and leave on baking sheet for 10 minutes before transferring to a wire rack to cool completely.

  8. While the scones are cooling make the glaze - In a medium bowl whisk together the honey, powdered sugar, and walnut milk until well combined. Once scones are completely cool, top with the glaze and sprinkle with chopped walnuts.

Nutritional Analysis Per Serving:

Calories: 387.28. Fat (grams): 18.72. Sat. Fat (grams): 8.07. Carbs (grams): 51.07. Fiber (grams): 1.52. Net carbs: 49.55. Sugar (grams): 25.44. Protein (grams): 6.09. Sodium (milligrams): 292.27. Cholesterol (grams): 54.38

Yield: 8 Scones
Author: Emily Chave
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Gluten-Free Honey Walnut Scones with Honey Glaze

Gluten-Free Honey Walnut Scones with Honey Glaze

Prep time: 15 MinCook time: 25 MinInactive time: 10 MinTotal time: 50 Min

Ingredients

Honey Walnut Scones
  • 2 cups gluten-free 1:1 flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon kosher salt
  • 8 tablespoons unsalted butter, cold, cut into cubes
  • 1/2 cup Mariani Chopped Walnuts
  • 1/4 cup raw honey
  • 1/2 cup buttermilk
  • 1 egg
Honey Glaze
  • 1 tablespoon raw honey
  • 1 cup powdered sugar
  • 2 tablespoons Mariani Original Walnutmilk (or any other milk)
Garnish
  • Mariani Chopped Walnuts

Instructions

  1. Line a baking sheet with parchment paper. Set aside.
  2. In a large bowl whisk together gluten-free 1:1 flour, baking powder, and kosher salt.
  3. Add the butter to the flour mixture and use a pastry cutter or two butter knives to cut in the butter until you have small pea-sized crumbs. Add in the chopped walnuts. Stir to combine.
  4. In a small bowl whisk together the honey, buttermilk, and egg. Add wet ingredients to dry ingredients and mix with a spoon until everything is combined.
  5. Turn dough onto a lightly floured surface and shape into an 8-inch by 8-inch square. Cut into four equal pieces, 4-inch by 4-inch squares, then cut those on a diagonal to make 2 triangles per square. You will have 8 scones when finished. Transfer scones to the prepared baking sheet making sure to leave about an inch or two between each one.
  6. Place the baking sheet in the refrigerator while the oven preheats so the scones can rest and the butter can re-harden.
  7. Preheat the oven to 375 degrees. Once preheated, add the scones and bake for 12-14 minutes or until edges are a light golden brown. Remove from the oven and leave on baking sheet for 10 minutes before transferring to a wire rack to cool completely.
  8. While the scones are cooling make the glaze - In a medium bowl whisk together the honey, powdered sugar, and walnut milk until well combined. Once scones are completely cool, top with the glaze and sprinkle with chopped walnuts.

Notes:

Can substitute flour 1:1 with all purpose flour if prefer not gluten-free.

Calories

387.28

Fat (grams)

18.72

Sat. Fat (grams)

8.07

Carbs (grams)

51.07

Fiber (grams)

1.52

Net carbs

49.55

Sugar (grams)

25.44

Protein (grams)

6.09

Sodium (milligrams)

292.27

Cholesterol (grams)

54.38
Created using The Recipes Generator