Paleo Cinnamon Scones (GF)
I feel like scones can be the answer to SO many questions. What should I eat with this coffee? Umm…scones. What should I make when a friend comes over for tea? Definitely scones. What can I bake that would be easy to grab and go? Mmmm, scones. And more recently… What should I bring on a 10 hour road trip? Scones!
And by scones, I mean paleo, gluten free, dairy free, non-processed scones. Duh! 🙂
Here are a few scone tidbits about myself… I’m a MAJOR scone lover.
Cinnamon scones are my favorite.
And I tend to prefer the more classic British scone over American-style scones.
Up until now, I never really thought Paleo Cinnamon Scones were possible because…
1) When I first started baking paleo goods, I attempted a few paleo scone recipes that majorly failed and
2) I didn’t really think making cinnamon scones could be possible without cinnamon chips (which are majorly NOT paleo).
But after dreaming about cinnamon scones for like 3 days in a row, I knew I had to try again.
I figured that maybe things would turn out better after having over a year of paleo baking under my belt.
So I mixed some almond flour, coconut flour, cinnamon, baking soda, baking powder salt, and melted coconut oil together until the mixture looked clumpy and almost like “sand”.
Then I added coconut milk, vanilla, eggs, and maple syrup to the mixture. I mixed it all with a fork until the dough thickened.
Then, I took the dough out, rolled it into a ball, and flattened it onto a glass cutting board.
I cut the dough, put each scone slice onto a cookie sheet, covered them in some egg whites, and baked them.
Once the scones were cool, I poured a little maple cinnamon sauce on top.
Annnnd. They turned out to be deliciouuuus! Yay!
My fiance tested them out and agreed. But I wanted to make sure more people thought so too.
So I brought them on this 10 hour road trip that I was talking about.
4 of my friends test them out and they all agreed that these Paleo Cinnamon Scones are AMAZING.
I do have to admit that this recipe is the second batch/version of scones that I came up with recently.
The first was a bit tooo dry.
I still really enjoyed them, but I thought I could do better and the recipe that I’m posting today is the second, much more moist version.
Paleo Cinnamon Scones (GF)
- 3/4 cup almond flour
- 1/2 cup coconut flour, ( I love Nutiva for price and quality)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 Tbs cinnamon
- 1/4 cup coconut oil, , melted
- 1 tsp vanilla
- 1/4 cup maple syrup
- 3 eggs
- 1/4 cup canned coconut milk, (Golden Star has no preservatives and tastes the best)
- 1 egg white, , whisked
- Preheat the oven to 375 degrees.
- Cover a cookie sheet with a silicone baking mat or parchment paper.
- In a large bowl, mix the almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon together with a fork. Pour 1/4 cup of melted coconut oil on top of the dry ingredients and mix with a fork until everything is clumpy and almost looks like “sand”.
- In another bowl, whisk the coconut milk, 3 eggs, vanilla, and maple syrup together. Pour this mixture into the large bowl with the clumpy "sand" mixture. Mix everything together with a fork. At first, the mixture will seem too wet, but keep mixing. Mix until there are no clumps left, then let the mixture sit for a few minutes so the coconut flour can absorb and thicken the mixture.
- Take the dough out of the bowl with your hands and make it into a ball. Then put the ball of dough onto a clean surface and flatten it with your hands, until it is an 8 inch circle. It will look like a VERY thick pancake.
- Cut the dough in half, then in fourths… etc… until the dough is cut into 8 scones. Using a spatula, separate each scone and place them onto the covered cookie sheet.
- When all the scones are on the cookie sheet, use a silicone baking brush to brush on a little bit of the whisked egg white on top of every scone. (You will have a lot of egg white left)
- Bake the scones at 375 degrees for 20 minutes.
- While the scones are baking, mix the 1/2 tsp of cinnamon, 1 tsp of coconut milk, and 1 Tbs of maple syrup together in a small bowl. Let the frosting sit and settle.
- Remove the scones from the oven and let them cool on the cookie sheet. Once cool, evenly sprinkle the frosting onto each scone.
- Note: make sure to cover uneaten scones with aluminum foil so that they don’t dry out.
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