Keto Maple Oat Nut Scones
You simply must try this low carb keto recipe. It is my take on the beloved Starbucks Maple Oat Nut Scones that were discontinued years ago. With a tender maple pecan scone topped with maple glaze, these keto scones are the perfect copycat.
Maple oat nut scones. They were my absolute favorite splurge which I was a poor visual arts student in college. I went to Rutgers University and lived on campus at Rutgers College but most of my classes were at Mason Gross School of the Arts downtown in New Brunswick. That meant either a lot of waiting for the college buses or a lot of walking. But when I walked to class I passed right by, you guessed it, Starbucks.
Whenever I could afford it I’d pop in for tea and a maple oat nut scone. I wasn’t as much of a coffee drinking as I am now (five kids will do that to you) and tea was cheap. I could get a large tea and a scone for about $4. This was 17 or so years ago.
When I began blogging I knew that someday I wanted to recreate my undergrad fave, the Starbucks maple oat nut scone. This sugar free keto scones recipe has done it. One bite and I felt like I was 19 again. This is even more special since Starbucks discontinued their maple oat nut scones years ago. I remember walking in and asking for one to find they were gone. That was a sad day. Those little petite vanilla scones are pretty good but not nearly as grand as my beloved maple scones.
How to make Keto Maple Oat Nut Scones
Making my low carb gluten free keto scones recipe is very simple. Add the ingredients to a food processor to make the dough. Press the dough into a circle. Cut the circle into wedges like a pizza. Separate the wedges and bake. These are easy almond flour scones!
Once they cool I top with a maple glaze made primarily from powdered sweetener and maple extract. Perfect for a low carb diet.
Ingredients
Almond Flour – I’ve really come to prefer almond flour in baked goods. It gives a tender crumb in cakes, cookies, and biscuits.
Coconut Flour – Just a little bit of coconut flour goes a long way. Coconut flour helps to balance the oiliness of almond flour since it is naturally drier and absorbs more liquid than other alternative flours.
Sugar-Free Sweetener – I like to use a blend of xylitol, erythritol, and stevia in my recipes. You can purchase this pre-mixed from the Trim Healthy Mama website or mix your own according to my recipe. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar. Since these sweeteners can be more expensive this helps with my food budget.
Collagen – Adding a little collagen is my favorite way to boost protein in baked goods. My plan is to eat one of these cute little scones for breakfast until they are gone. That added protein helps tide me over to lunch.
Maple Extract – Maple extract is the best way to get a maple flavor without the natural sugars that are in maple syrup.
Molasses – I get a lot of comments from my low carb readers on the use of molasses. I use it for flavor, not sweetness. One teaspoon of molasses has 5 grams of carbs. This recipe uses 1 tsp divided by 8 servings. That is less than 1 grams of carbs from the molasses. If you prefer you can just omit it.
And then some baking necessities like baking powder, butter, and eggs.
How to Form Scones
In the photo above you can see the dough for this recipe before baking. I find it so much easier than making cookies because you just shape the dough in a large circle and cut it like a pizza. Scooping dozens of cookies can get tedious. Scones, and shortbread that is cut into wedges are much faster to prep.
After baking the keto scones, just mix together the icing and spread it on. Delish!
Can I Freeze Scones?
Yes! I popped a few of the leftover scones into my freezer and had one this morning for breakfast with my coffee. I microwaved it from frozen for one minute and it was perfect. This is a great make-ahead treat for your keto diet since they do freeze well.
Variations
These are delicious as written but it can be so much fun to take the base recipe and turn it into different keto friendly flavors. I do this with many of my keto recipes.
Keto Blueberry Scones: Swap out the pecans for blueberries. Use lemon extract in the glaze instead of maple.
Petite Vanilla Scones: Omit the pecans. Use only vanilla extract. Make them half the size in my photos. If you are really cutting back on macros making small low carb scones is a great way to enjoy a treat without blowing your daily budget.
Keto Cinnamon Roll Scones: Leave out the pecans. Add a teaspoon of cinnamon to the batter. Form into circles before baking. Use vanilla instead of maple extract in the glaze and then pipe it as a swirl on top.
Here are more low carb sweets that go well with tea:
Keto Scones with Cranberries
I hope you enjoy these Easy Scones! And here are some of the best keto starbucks low carb recipes!
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Keto Maple Oat Nut Scones
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 tbsp collagen
- 1/2 tsp salt
- 1 tablespoon baking powder
- 1/2 cup heavy cream
- 1 large egg
- 2 1/2 tbsp cold butter (cut into small pieces)
- 2 tsp maple extract
- 1 tsp molasses ***
- 2/3 cup coarsely chopped pecans
Maple Glaze:
- 1/2 cups powdered sweetener
- 1 teaspoon maple extract
- 1 tbsp heavy cream, half and half, or almond milk
- 2 tsp water
Instructions
- Preheat oven to 350. Line a baking sheet with parchment paper.
- Add the dry ingredients to the food processor. Pulse until combined. Add the cream, egg, butter, extract, and molasses. Pulse until the crumbs form. Add the pecans. Process until the dough comes together into a ball. This can take a minute or two.
- Press the dough into a circle on the baking sheet. Cut into 8 wedges. Spread them out so there is at least half an inch between the scones.
- Bake for 40 minutes until golden and firm. If the scones start to get too dark cover them with foil (check them after 15-20 minutes). Cool completely.
- Stir together the icing ingredients and spread on the cooled scones.
Could you freeze these before you cook them. I have a sleepover and wanted to make scones in the morning. Usualy I premix the dry ingredents and butter, and take in a jar and mix the wet ingredents in the morning of. I was thinking I could make these freeze them than them cook the next morning. What do you think?
Do you want to freeze the wet ingredients and dry ingredients separately as you described? Or already mixed? I’m not sure if either would work since I haven’t tested this.