These gluten free honey walnut scones with honey glaze are seriously delicious. Not only are they incredibly tender and moist, but also filled with sweet raw honey and crunchy walnuts. They’re just so dang good!
I partnered with Mariani Nut Company to bring you these fluffy and flavorful honey walnut scones. The scones are filled with Mariani chopped walnuts, both baked inside and sprinkled on top for the perfect crunch in every bite. Made with cold butter, buttermilk, and naturally sweetened with raw honey, they have the dreamiest texture and literally melt in your mouth. Topped with an addicting honey glaze, these honey walnut scones are super buttery and downright delicious.
What you’ll need to make these Gluten Free Honey Walnut Scones with Honey Glaze
(links below are the gluten free & celiac safe products I used in this recipe)
- gluten free 1:1 flour
- baking powder
- kosher salt
- unsalted butter
- walnuts
- raw honey
- buttermilk
- egg
- powdered sugar
- milk
Perfect for snacking, a light breakfast, or enjoying with a cup of coffee or tea. They are even better the next day, which makes them the perfect make-ahead brunch item. If you’ve never made scones before then get ready because they are easier than you think. Just follow my simple instructions below to make the best honey walnut scones you’ve ever had!
More delicious gluten free muffin + scone recipes you’re sure to love!
- Gluten Free Lemon Blueberry Scones
- Healthier Gluten Free Bakery Style Blueberry Muffins
- Gluten Free Maple Cinnamon Macadamia Nut Banana Muffins
If you make these Gluten Free Honey Walnut Scones with Honey Glaze, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!
Gluten Free Honey Walnut Scones with Honey Glaze
- Yield: 8 Scones
- Diet: Gluten Free
Description
These gluten free honey walnut scones with honey glaze are seriously delicious. Not only are they incredibly tender and moist, but also filled with sweet raw honey and crunchy walnuts. They’re just so dang good!
Ingredients
- 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
- 1 tablespoon raw honey
- 1 cup powdered sugar
- 2 tablespoons milk
garnish
Instructions
step 1
Line a baking sheet with parchment paper. Set aside.
step 2
In a large bowl, whisk together the gluten free 1:1 flour, baking powder, and kosher salt.
step 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.
step 4
In a small bowl, whisk together the honey, buttermilk, and egg. Add wet ingredients to the dry ingredients and mix with a spoon until everything is combined.
step 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.
step 6
Place the baking sheet in the refrigerator while the oven preheats so the scones can rest and the butter can re-harden.
step 7
Preheat the oven to 375 degrees. Once preheated, add the scones and bake for 12 to 14 minutes or until the 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.
step 8
While the scones are cooling, make the glaze. In a medium bowl, whisk together the honey, powdered sugar, and milk until well combined. Once scones are completely cool, top with the glaze and sprinkle with chopped walnuts.
* some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! thanks for the support! *
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