NH Maple Walnut Scones

3 1/2 cups gluten-free flour
1 1/2 tsp xanthan gum
3/4 cup chopped walnuts
4 tsp baking powder
1 tsp salt
2/3 cup vegan butter
1 cup almond milk
1/3 cup maple syrup, the darker the better
1 cup powdered sugar
pinch of salt
1/4 cup maple syrup

1) Preheat the oven to 425F.
2) In a large bowl, combine the flour, xanthan gum, walnuts, baking powder and 1 tsp salt. Mix and set aside.
3) Work in the vegan butter until the mixture resembles coarse crumbs.
4) In a separate bowl, whisk together the milk and 1/3 cup maple syrup. Add this mixture to the bowl of mixed dry ingredients.
5) Add the dough to a greased, divided scone pan.
6) Bake the scone for 25 to 30 minutes, depending on type of pan used (start checking after 15 minutes). Some browning will occur, but bake until internal scone temperature is 210F.
7) Remove scones from pan and place on cooling rack.
8) Once scones are cooled, whisk together the powdered sugar, pinch of salt and 1/4 cup maple syrup. Drizzle over scones.

Review: I made this for a work breakfast potluck. I didn't tell anyone they were gluten free, nor vegan. They were loved and a few had seconds! They were certainly dry as scones are supposed to be. I used a fancier maple syrup, so it had a lighter maple flavor. Definitely go with a darker, bolder syrup to get a better flavor.

Adapted from:
http://www.kingarthurflour.com/recipes/new-hampshire-maple-walnut-scones-recipe