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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.
Course Breakfast
Cuisine American
Keyword dessert, gluten free
Prep Time 20 minutes
Cook Time 13 minutes
Chill Time 10 minutes
Total Time 43 minutes
Servings 16 Scones
Calories 197kcal
Author Sara



Maple Icing



  • 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


  • 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 


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