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
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
Let’s Make Scones:
- The first step is to mix the dry ingredients together in a bowl (flour, sugar, baking powder, salt and spices)
- 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
- 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)
- 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
- Brush the tops of the scones with coconut milk and bake the scones in a 400′ oven for 10-13 minutes
- While the scones are baking, mix up the delicious maple icing to pour over the top
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
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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.
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 or ghee
- 1 Egg
- 3/4 cup Canned Coconut Milk Full Fat + 2 Tbls for brusing
- 1 tsp Vanilla Extract
Maple Icing
- 1/4 cup Maple Syrup
- 1 Tbsl 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 (or chilled ghee or cocont oil) into the flour mixtureWork the mixture together with a pastry cutter or your hands until the butter is incorporatedThe 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 mixtureWork 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 eachLine 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 heatWhisk until melted and remove from heatStir 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
Nutrition
Calories: 197kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 133mg | Potassium: 95mg | Fiber: 2g | Sugar: 15g | Vitamin A: 169IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
Servings: 16 Scones
Calories: 197kcal
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.