Paleo Scones with Cinnamon
These paleo scones are satisfying cinnamon filled scones made with almond flour, coconut flour and coconut oil.
This is an older recipe on our site, but a classic. We have made these gluten-free cinnamon scones more times than we can count and they are always a great breakfast, snack or tea time option.
If you love Paleo deserts, try our Paleo Brownies, Paleo Coconut Oil Chocolate Chip Cookies or our Gluten Free Edible Cookie Dough (Vegan, Paleo).
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
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
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
Step 3: Slice into 8 triangular pieces.
Step 4
Step 4: Lift each triangle and put onto a cookie sheet to bake.
Step 5
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 our favorite flavors.
- Make sure to measure the coconut oil in it’s melted state.
Prep 10 minutesCook 20 minutesTotal 30 minutesMakes 8
Ingredients
Scone ingredients:
- 3/4 cup almond flour
- 1/2 cup coconut flour, ( we 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 our favorite)
- 1 egg white, whisked
Frosting ingredients:
- 1/2 tsp cinnamon
- 1 tsp coconut milk
- 1 Tbs maple syrup
Method
- 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
- 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 our favorite flavors.
- Make sure to measure the coconut oil in its melted state.
