Gluten-Free Cinnamon Sugar Scones

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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. Thanks to Bob’s Red Mill for sponsoring this post!

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I am truly obsessed with such a scone-making kick — constantly coming up with new flavor ideas, remaking old favorites, and sharing them with my family and friends. They’re always so well received, by the gluten-free eaters and the everything-eaters alike. You know that’s a good sign of a gluten-free recipe, right?

This recipe is so simple to make. They take about 20 minutes to prep and you only need 10 ingredients. If you’re a gluten-free baker or make my recipes a lot, it’s likely you probably already have most of the ingredients on hand. Like most of my recipes, these aren’t overly complicated and they’re likely to come out perfect whether you’re a beginner baker or an expert.

I use Bob’s Red Mill Baking Flours in this recipe – they’re always my go-to for all things gluten-free baking! The quality is always consistently fantastic, with superfine almond flour that bakes up like a dream, and high-quality tapioca flour that adds a beautiful lightness to this recipe and so many others. They also have amazing baking mixes, and if you don’t have the individual flours mentioned here, their Gluten-Free 1:1 Baking Flour does a fantastic job in most recipes. It would also make this recipe nut-free if that’s something you’re looking for!

What do you need to make cinnamon sugar scones?

Bob’s Red Mill Blanched Almond Flour: my favorite superfine almond flour! It works super well and tastes delicious. For a nut-free option, you can substitute with 2 cups of Bob’s Red Mill Gluten-Free Oat Flour.
Bob’s Red Mill Tapioca Flour: this a superfine flour that adds lightness and crispiness to the scones, and helps get those delicious crispy edges. You can also substitute Bob’s Red Mill Arrowroot Flour, which works very similarly for pretty indistinguishable results.
Coconut Sugar: for sweetness! It adds such a lovely depth of flavor to the scones, not a just a pure “sweet” flavor.
Baking Powder: the baking powder here adds lift to the scones, and helps them stay tender and fluffy.
Cinnamon: can’t have a cinnamon sugar scone without any cinnamon! I like to use a super fragrant cinnamon to get max cinnamon flavor.
Sea Salt: salt always helps bring out the other flavors in baked goods and that’s no exception here. Sea salt is my go-to because of the minerals it contains.
Coconut Oil: you can also use vegan butter or regular butter here, if you prefer.
Canned Coconut Milk: the extra fat from the canned coconut milk helps make these scones extra tender!
Flax Egg: made using 1 tablespoon flax meal plus 2.5 tablespoons water. If not vegan, you can also use a regular egg.
Vanilla Extract: every baked good needs a little vanilla extract for flavor!
Cinnamon Sugar Mix: I used a combination of raw turbinado sugar and cinnamon, but you can also use cane sugar or coconut sugar instead! I just love the extra crunch that the turbinado sugar adds.

How do you make gluten-free scones?

If you’ve made scones before, or even a pie crust, the process of making these gluten-free cinnamon sugar scones isn’t too dissimilar! They come together in just fifteen to twenty minutes, depending on quickly you work :)

First, mix up all of the dry ingredients in a large mixing bowl or a food processor: the almond flour, tapioca flour, coconut sugar, baking powder, cinnamon, and salt. Whisk until fully combined.
Then, add in the firm coconut oil (or other fat of choice). Use a pastry blender to work the coconut oil into the dry ingredients, or pulse into pea sized bites using the food processor. You don’t want the coconut oil to be fully worked in, because the small bits of fat will help add lightness and fluffiness to the scones.
Mix together the coconut milk, flax egg or regular egg, and vanilla extract, and mix into the dry ingredients until a dough forms. Place onto a plate lined with parchment paper or plastic wrap, and form the dough into a round. Wrap it up and refrigerate for at least an hour.
Cut the chilled dough into wedges, brush with coconut milk, and cover with cinnamon sugar. Bake, and enjoy!!

Can I make these scones ahead of time?

These cinnamon sugar scones are great for making ahead of time. If you’d like to bake them fresh, you can freeze the dough after it’s been cut into wedges. I like storing them in the freezer in an airtight plastic bag or something similar. To bake, just follow the same instructions but add a few minutes to the bake time. The dough will stay good frozen for up to a month. It will stay good longer after that, but will lose some freshness.

To store after baking, keep the scones in an airtight container at room temperature for two days, or in the fridge for up to a week.

Want more gluten-free scones?

Vanilla Bean Scones
Vegan Gingerbread Scones
Sourdough Scones
Vegan Pumpkin Scones
Chocolate Chip Scones
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Gluten-Free Cinnamon Sugar Scones

Author: Rachel Conners

Total Time: 1 hour 40 minutes

Yield: 8 scones 1x

Diet: Gluten Free

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Description

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.

Ingredients
Scale

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 food processor or large mixing bowl, combine the blanched almond flour, arrowroot flour, coconut sugar, baking powder, cinnamon, and salt. Pulse or whisk together.

Add in the coconut oil and pulse or use a pastry cutter or fork to work the coconut oil into the dry ingredients until only very small chunks of coconut oil remain.

In a small mixing bowl, whisk together the coconut milk, flax egg, and vanilla extract. Add to the dry ingredients and stir or pulse until completely combined.

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.

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.

Prep Time: 20 minutes
Chill Time: 1 hour
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: gluten-free scones, cinnamon scones, cinnamon sugar scones

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