These Paleo Cinnamon Roll Scones are simple to make and not too sweet. A tender crumb with cinnamon sugar on top and a sweet glaze. They are gluten free, dairy free and naturally sweetened.
I’m still on a mission to make every type of cinnamon roll-inspired dessert. I have many (list at the bottom) and still have more ideas. These scones actually come from my cookbook, but I really wanted to share them here because they deserve all the attention.
Making Paleo Scones
Scones are so easy to make. If you can make cookies, you can make scones. Mix the dough, shape it, cut it, and bake. So simple. These are a mix of almond and coconut flour which gives the best texture. An egg, some coconut oil and a little almond milk are the wet ingredients. The cinnamon sugar is mixed in gently to leave swirls in the dough- so good!
Coconut Sugar or Maple Sugar
I use maple sugar in these because it’s light in color, but coconut sugar will work great if that’s what you have. The scone itself may just be a little darker in color, but the taste will still be great.
Cinnamon Roll Glaze
It wouldn’t be a cinnamon roll without a glaze! My go-to is a mix of coconut butter, maple syrup and vanilla. It is creamy, sweet and pairs so perfectly with the cinnamon. It’s shiny in these pictures, but it will harden which is nice. Coconut butter is usually hard at room temperature, so just microwave it for 30 seconds and give it a good stir first before measuring.
I know you will love these paleo cinnamon roll scones because they are simple to make, but feel a little fancy. Great served with some coffee 🙂 Here are some more cinnamon roll inspired desserts:
- Paleo Cinnamon Roll Coffee Cake
- Vegan Paleo Cinnamon Roll Ice Cream
- Paleo Cinnamon Roll Blondies
- Vegan Paleo Cinnamon Roll Cheesecake
- Paleo Cinnamon Roll Quick Bread
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Paleo Cinnamon Roll Scones
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1/4 cup maple sugar or coconut sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup melted ghee
- 1 large egg room temperature
- 2 tablespoons almond milk
- 1 teaspoon vanilla
Cinnamon Sugar Mixture
- 2 tablespoons maple sugar or coconut sugar
- 2 teaspoons cinnamon
- 1/4 cup coconut butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- 2-3 tablespoons water
- Preheat the oven to 325° and line a sheet tray with parchment paper.
- Make the scones. Combine the almond flour, coconut flour, maple sugar, salt and baking soda in a large bowl. Stir well. Add in the ghee, egg, almond milk, and vanilla. Stir until a dough is formed and no dry spots remain.
- Make the cinnamon sugar topping. In a small bowl, combine the maple sugar and cinnamon. Add half the mixture to the dough and mix slightly, leaving it with swirls. Reserve the remaining half for the top.
- Press the dough into an 8 inch circle on the prepared baking sheet. Cut into 6 triangles by cutting in half and then cutting in half into thirds. Gently separate the scones, sprinkle the tops with the remaining cinnamon sugar mixture and bake for 20-22 minutes. Let cool for 5 minutes while making the glaze.
- Make the glaze. First make sure the coconut butter is smooth and creamy. If it's hard, heat it in the microwave for 30 seconds and then stir well. Combine coconut butter, maple syrup, vanilla, and water until smooth. Drizzle over the scones. These are best served fresh.
- Store leftovers in the fridge, covered, for up to a week.
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