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Gluten Free Cinnamon Scones with Maple Icing

These gluten and dairy free cinnamon scones are the perfect fall treat. They have a tender, chewy texture and lovely maple icing to sweeten them up. The whole family will love these delicious and easy scones!

*Originally published January 2019; updated 10/2019; 10/2020

Gluten Free Cinnamon Scones with Maple Icing dripping down the sides on a white serving plate

What You Need:

  • Gluten Free Flour – Bob’s Red Mill 1 to 1 is my favorite
  • Coconut Sugar
  • Baking Powder
  • Cinnamon
  • Nutmeg
  • Salt
  • Coconut Oil or Ghee
  • Egg
  • Coconut Milk
  • Vanilla Extract
  • For the Icing – Maple Syrup, Coconut Oil, Confectioners Sugar, Cinnamon
Step by step photos of shaping and cutting the scone dough

Let’s Make Scones:

  1. The first step is to mix the dry ingredients together in a bowl (flour, sugar, baking powder, salt and spices)
  2. Then we cut our fat into the dough (I just use my hands for this, you can also use a pastry cutter) I have made this recipe with butter, ghee and coconut oil. They all work well. My biggest tip is to make sure the fat is chilled before adding it into the dry ingredients
  3. Next, we will mix up the wet ingredients (egg, milk, and vanilla extract) and pour them over our dry mixture. Work with your hands to incorporate the wet ingredients until a dough forms (try not to overwork the dough)
  4. Cut the dough into two equal pieces and form into two discs (see picture above) and then cut into slices. For the best result, refrigerate the dough for 10-15 minutes before baking
  5. Brush the tops of the scones with coconut milk and bake the scones in a 400′ oven for 10-13 minutes
  6. While the scones are baking, mix up the delicious maple icing to pour over the top
Gluten Free Cinnamon Scones with Maple Icing

Tips for the Best Scones:

  • Use chilled fat for the recipe. Like I mentioned about, you can use butter, coconut oil or ghee – just make sure that you have it firmed and chilled before adding it to the dry ingredients. This helps make the scones nice and flakey
  • Chill the dough after it is formed so that it is going into the hot oven chilled. I usually do 10-15 minutes, but you can even do it up to a night before
  • Use full-fat coconut milk – you need the fat to get the right texture

You Might Also Like:

The Best Gluten Free Peanut Butter Cookies

Paleo Pumkin Streusel Muffins 

Gluten Free Pumpkin Donuts

Paleo Chocolate Almond Butter Brownies

Pumpkin Spice Cashew Butter

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Gluten Free Cinnamon Scones with Maple Icing

Sara
These gluten and dairy free cinnamon scones are the perfect fall treat. They have a tender, chewy texture and lovely maple icing to sweeten them up.
4.41 from 10 votes
Prep Time 20 mins
Cook Time 13 mins
Chill Time 10 mins
Total Time 43 mins
Course Breakfast
Cuisine American
Servings 16 Scones
Calories 197 kcal

Ingredients
  

Scones

Maple Icing

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 (or chilled ghee or cocont oil) into 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 pea sized 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. Let discs chill in the fridge for 10-15 minutes
    Cut the chilled discs into 6-8 wedges each
    Line a baking sheet with parchment paper and place the slices evenly on the sheet. Brush the tops with the 2 Tbls of coconut milk
  • 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
    *add more confectioner sugar to thicken it up or a little coconut milk if you need to thin it out

Notes

  • Use chilled fat for the recipe. Like I mentioned about, you can use butter, coconut oil or ghee – just make sure that you have it firmed and chilled before adding it to the dry ingredients. This helps make the scones nice and flakey
  • Chill the dough after it is formed so that it is going into the hot oven chilled. I usually do 10-15 minutes, but you can even do it up to a night before
  • Use full-fat coconut milk – you need the fat to get the right texture
Store the scones in airtight container on the counter or in the fridge for 2-3 days
Freeze in a ziplock bag for up to 2 months 

Nutrition

Calories: 197kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 6gCholesterol: 24mgSodium: 133mgPotassium: 95mgFiber: 2gSugar: 15gVitamin A: 169IUVitamin C: 1mgCalcium: 46mgIron: 1mg
Keyword dessert, gluten free
Tried this recipe?Mention @thebetteredblondie

2 Comments

  1. 5 stars
    These are delicious!!! I made them for Memorial Day weekend and my family loved them so much that They asked me to make them every morning over the weekend 😋

  2. 5 stars
    This looks so good but do you have a substitute for the coconut milk? Family is not fond of the flavor of coconut as well as one has an allergy to nuts.

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