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.
Happy baking!
Paleo Cinnamon Scones (GF)
Ingredients
Scone ingredients:
- 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
Frosting ingredients:
- 1/2 tsp cinnamon
- 1 tsp coconut milk
- 1 Tbs maple syrup
Instructions
- 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.
Nutrition
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14 Comments on “Paleo Cinnamon Scones (GF)”
These scones are delicious. I’m making my second batch today! Do you have the nutrition information for this specific recipe? Grams of fat, carbs, sugar, etc per serving?
Thanks for sharing!!!!! These scones make me so happy!!!
I’m so glad! I recently added diced apples to mine and it turned out delicious!
Hi, can you recommend alternatives for sugar free Alternatives? My son is on specific carbohydrate diet and honey is legal would that be OK in place of maple syrup?
You can definitely use honey instead of maple syrup. I find that I end up using less maple syrup and more honey to get the same amount of sweetness. 🙂
Hello I was really excited about trying these, I did, and my dough also turned out with too much liquid. Will try again with your coconut milk suggestion. I used Bob’s Red Mill organic coconut flour and Nuts.com organic almond flour and Whole Foods 365 brand of coconut milk.
Thanks for letting me know. I’m going to start conducting some experiments to solve this, I’ll let you know what I find out! 🙂
Fantastic and worked out well for me. Take two was better than first try (as with most things) because I tried to tweak certain ingredients. Will say I love a Paleo cheat day on vacation in ireland for some real irish sugary scones but for healthy, paleo and tasty these came close to that. A nice treat while being health conscious. Thanks for the great recipes, photos and stories. Keep it up!
what coffee do you recommend?
Agreed. My dough was way wetter than the picture. I had to scoop up the portions & re-form them on the baking sheet.
This is why I have had better luck with grain-free recipes that use weighted measurements rather than volume. A “cup” of coconut flour can be very different amounts if you scoop or spoon measure. It will also vary depending on humidity since coconut flour is so absorbent. We’ll see what they look like when they come out of the oven, but I’m not terribly optimistic. The closely resemble some grain-free “snickerdoodles” I made awhile back which never fully baked, even after doubling the baking time.
Interesting that the humidity can affect coconut flour like that. I made these back when I was living in Texas, so I’m curious to see how it would be different in another place. Though, I made my pumpkin scone recipe which uses the same amount of almond and coconut flour several times while up here in NJ and had no problem. I’m bummed to hear this because I’ve had several people tell me these came out great and show me photos of how they turned out, so I’m curious what is causing this. Would you mind letting me know what brand of coconut flour and coconut milk you use? I’ve found that using coconut milk that is very watery in texture or that has preservatives in it results in a VERY different cooking and baking results. The kind I use is almost like a cream in texture and only has coconut and water in the ingredient list. The second there is guarguam or anything else in the ingredient list, it messes up my recipes. Please let me know how these turn out for you and about your coconut milk!. 🙂 I’m very curious.
Is 1/4 cup of coconut oil accurate? My “dough ball” is still very wet, definitely doesn’t look like your pictures! What should I do to thicken it up? Thank you!
Is it 1/4 cup of melted coconut oil? I melt it before measuring it. If it seems to wet, add more coconut flour. The dough should be very thick and not very wet. Also double check on what kind of coconut milk you are using. Mine is very creamy and less liquidy. Let me know if that helps!
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I can’t use almond flour due to nut allergies, is there something I can substitute?
Are you allergic to all nuts? I would recommend another nut flour, like cashew or walnut.