Paleo Cinnamon Roll Scones

5 from 1 vote

Prep Time15

Cook Time22

Servings: scones

Calories: 631kcal

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.