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.
Servings 16 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
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
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
- 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
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