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These paleo scones are delicious cinnamon filled scones made with almond flour, coconut flour and coconut oil.
This is an older recipe on my site, but a classic. I have made these gluten-free cinnamon scones more times than I can count and they are always a great breakfast, snack or tea time option.
If you love Paleo deserts, try my Paleo Brownies, Paleo Coconut Oil Chocolate Chip Cookies or my Gluten Free Edible Cookie Dough (Vegan, Paleo).
Table of Contents
Why this recipe is great
- It is great for anyone following a Paleo, Grain-free, Gluten-free, Dairy-free diet.
- It uses healthier ingredients than your average scone recipe.
- If you love cinnamon and scones, then you will love this recipe!
Recipe ingredients
- almond flour– blanched almond flour works best for paleo and gluten-free baking because it is more refined in texture.
- coconut flour– this helps dry out the texture of the baked goods.
- baking powder, baking soda– these both help the scones to rise.
- cinnamon– this gives the scones it’s great flavor.
- coconut oil– this is used to replace butter in this recipe.
- maple syrup– this is a great natural sweetener.
- eggs– these bind the scones together.
- canned coconut milk– or canned coconut cream
See recipe card below for a full list of ingredients and measurements.
Step by step instructions
Step 1: Mix almond flour, coconut flour, cinnamon, baking soda, baking powder salt, and melted coconut oil together until the mixture looks clumpy and almost like “sand”.
Step 2: Then add the coconut milk, vanilla, eggs, and maple syrup to the mixture. Mix until it turns into dough.
Roll the dough into a ball and flatten it onto a cutting board.
Step 3: Slice into 8 triangular pieces.
Step 4: Lift each triangle and put onto a cookie sheet to bake.
Step 5: Bake and then pour some maple cinnamon sauce on top.
Expert tips
- To store: store in an airtight container on the counter for 3-4 days.
- You can add other seasonings or flavors besides cinnamon. Feel free to add nutmeg, all spice, or cloves as well.
- Make sure to sprinkle the maple sauce on top of the scones for the best flavors.
- Make sure to measure the coconut oil in it’s melted state.
Other cinnamon recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Paleo Scones with Cinnamon
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.
Notes
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- To store: store in an airtight container on the counter for 3-4 days.
-
- You can add other seasonings or flavors besides cinnamon. Feel free to add nutmeg, all spice, or cloves as well.
-
- Make sure to sprinkle the maple sauce on top of the scones for the best flavors.
- Make sure to measure the coconut oil in its melted state.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!