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.

Course Breakfast

Cuisine American

Keyword dessert, gluten free

Prep Time 20

Cook Time 13

Chill Time 10

Total Time 43

Servings Scones

Calories 197kcal

Author Sara

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 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