I’ll be honest, I’m not a great baker. So, if I can make these incredible scones, you can too! They have the perfect tender texture and the maple icing is out of this world delicious. My daughter kept sneaking in the kitchen to lick it off the whisk. Dunk these in your tea or coffee for a perfectly sweet breakfast or enjoy as a delicious afternoon snack.
*Originally published January 2019; updated 10/3/19.
To make things easy on myself, I love to use Bob’s Red Mill Gluten Free 1 to 1 Flour. It works just like a traditional all-purpose baking flour! I used grass-fed butter in this recipe and my daughter tolerated it well (she can be sensitive to dairy). You can also use chilled coconut oil and grate it or cut it into small pieces to work into the flour mixture like you would the butter (to keep it dairy free). I use coconut as the milk in this recipe, I always use full-fat to help keep the scones tender and full of flavor.
You can use a tool like a pastry cutter to work the butter (or coconut oil) into the flour mixture, but I actually used my hands so I could feel the size of the butter and the texture of the mixture. You don’t want to work the dough too much, just enough to bring it together. You then use a little bit of the gluten free flour to dust on your hands and form two discs. Then you cut it like a pizza, with 8 slices each. Bake them with enough distance between them so they don’t steam.
The maple icing is super simple and takes seconds to come together. The scones themselves are not overly sugary, so the icing adds just the right amount of sweetness. You can control the consistency of the icing by adding more almond milk to thin it out, or more confectioner sugar to thicken it up.
Used in this Recipe:
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Gluten Free Cinnamon Scones with Maple Icing
Ingredients
Scones
- 2.5 cups Gluten Free All Purpose Flour Bob's Red Mill 1 to 1
- 1/2 cup Coconut Sugar or granulated sugar
- 2 tsp Baking Powder
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/2 tsp Sea Salt Redmond Real Salt
- 6 Tbls Cold Butter or chilled coconut oil
- 1 Egg
- 3/4 cup Canned Coconut Milk Full Fat
- 1 tsp Vanilla Extract
Maple Icing
- 1/4 cup Maple Syrup
- 1 Tbsl Grass Fed Butter or coconut oil
- 1 cup Confectioners Sugar
- 1/4 tsp Cinnamon
Instructions
Scones
- Preheat oven to 400'
- Put the flour, coconut sugar, baking powder, salt, cinnamon and nutmeg into a large bowl and whisk together to combine
- Cut the cold butter into chunks and add to the flour mixture. Work the mixture together with a pastry cutter or your hands until the butter is incorporated. The butter should still be in small pieces
- In a small bowl whisk the egg, coconut milk and vanilla extract together and then pour into the flour mixture. Work together with your hands or rubber spatula until it comes together in a ball. Cut the dough into two sections
- Dust your hands with some of the gluten free flour and form each section into a round disc about 1 inch in thickness. Cut the discs into 6-8 slices each. Line a baking sheet with parchment paper and place the slices evenly on the sheet
- Bake for 10-13 minutes, should be lightly golden on the top and golden on the bottom
- Let the scones cool before removing from the sheet pan
Maple Icing
- Heat the butter and maple syrup in a small sauce pan over low heat. Whisk until melted and remove from heat. Stir in the cinfectioners sugar and cinnamon with a rubber spatula and drizzle over the scones
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