Gluten-Free Cinnamon Sugar Scones
These Gluten-Free Cinnamon Sugar Scones are fluffy, tender, and coated in a deliciously crunchy cinnamon-sugar coating. Made with almond flour and tapioca flour, they're also paleo-friendly, refined sugar-free, and vegan.
Servings 8 scones
Ingredients
- 2⅓ cups (224g) Bob's Red Mill blanched almond flour
- ¾ cup (96g) Bob's Red Mill arrowroot or tapioca flour
- ¼ cup coconut sugar
- 1¼ teaspoons baking powder
- 1¼ teaspoons cinnamon
- ½ teaspoon sea salt
- ½ cup (100g) coconut oil firm, you can also use butter or vegan butter
- ⅓ cup full-fat canned coconut milk plus a little extra to brush on top of the scones
- 1 flax egg or regular egg, see Tip for flax egg
- 2 teaspoons vanilla extract
- Raw sugar & cinnamon to sprinkle on top (optional)
Instructions
- In a large mixing bowl, combine the blanched almond flour, arrowroot flour, coconut sugar, baking powder, cinnamon, and salt. Whisk together.2⅓ cups (224g) Bob's Red Mill blanched almond flour, ¾ cup (96g) Bob's Red Mill arrowroot, ¼ cup coconut sugar, 1¼ teaspoons baking powder, 1¼ teaspoons cinnamon, ½ teaspoon sea salt
- Add in the coconut oil and use a pastry cutter or fork to work the coconut oil into the dry ingredients until only very small chunks of coconut oil remain.½ cup (100g) coconut oil
- In a small mixing bowl, whisk together the coconut milk, flax egg, and vanilla extract. Add to the dry ingredients and stir until completely combined.⅓ cup full-fat canned coconut milk, 1 flax egg, 2 teaspoons vanilla extract
- Place a sheet of parchment paper on a baking sheet and dust with tapioca flour. Put the dough on top of the parchment or plastic wrap, dust with more tapioca flour, and press into a circle, about 1 1/2” thick and 8” across. Wrap lightly with parchment paper or plastic wrap. Place in the refrigerator for at least 1 hour or up to 24 hours to chill.
- When ready to bake, preheat the oven to 375F. Cut the circle into 8 scones and separate them from each other so they’re not touching. Use a pastry brush to brush the top of the scones with a small amount of coconut milk. Sprinkle with raw turbinado sugar and cinnamon, or put the cinnamon sugar onto a plate and press the scones into it to coat completely. Bake for 20 to 22 minutes or until golden brown.Raw sugar & cinnamon
- Serve warm or let cool completely before serving. Drizzle with maple butter if desired. Store in an airtight container at room temperature for two days, or in the fridge for up to a week.
