Grain-Free Cinnamon Scones

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These Grain-Free Cinnamon Scones are flavored with ground cinnamon, nutmeg, and allspice. They also feature a flaky, crispy topping and a soft, chewy center. These scones are most definitely a comfort food that’s perfect for breakfast, dessert, or snack time! {Gluten-Free + Paleo-Friendly}

When I was in high school, there was a book store that sold cinnamon scones. And those scones had little cinnamon pieces in them. Every time I went to the bookstore to shop or study, and I bought a scone, I felt like a BIG DEAL™️. Clearly, I was serious business, Spiriteds, what with my notebooks, hot cocoa, and cinnamon scone. BECAUSE IS THERE ANY OTHER WAY TO DO HIGH SCHOOL? I was like Jessica Fletcher, but in high school form and clearly without her fashion sense. Blue tennis shoes with mustard-colored jeans, anyone? Wait, that was middle school. 

And so I digress.

Those cinnamon scones were the pinnacle of flavor in my youthful mind. So much so, I decided to recreate a paleo-friendly version with these Grain-Free Cinnamon Scones. We use chopped dates in place of cinnamon chips. And the substitution is simply the best because dates are right at home with coconut sugar and warming spices. The flaky topping and soft, chewy center aren’t bad either.

So, now all you have to decide is what to pair your scone with. May I suggest a book, cup of coffee or tea (possibly also cocoa), blanket, muffy slippers, or a day of the week ending in “day”? Basically, any of those will do.

Spiriteds, are you ready to make these scones, and all without having to go to that one bookstore in your mustard-colored jeans and navy blue tennies? If yes, then let’s do this!

Grain-Free Cinnamon Scones are

• Gluten-free and dairy-free
• Crinkle-y on the outside and soft and chewy on the inside
• Warming and perfect with coffee or tea
• Great for breakfast or snack time  

Side note: To make your Grain-Free Cinnamon Scones paleo-friendly, omit the sugar topping, unless it’s a paleo-friendly option, and make sure your coconut milk is soy-free. If you omit the sugar topping, which I sometimes do, then fear not, your scones will still turn out amazing.

Grain-Free Cinnamon Scones ingredients

Dry ingredients

• Flours. Almond, tapioca, and coconut. Together these grain-free flours provide the bulk and consistency for a delicious scone.
• Coconut sugar. This sweetener has a warm, oaky, maple flavor, and it pairs well with the spices.
• Baking powder and baking soda. A little bit of each will do.
• Spices. Ground cinnamon, nutmeg and allspice. Adjust these to your preference and taste test as you go.

Wet ingredients

• Coconut oil. Measure the amount after it’s melted to ensure you get the correct amount.
• Full-fat coconut milk. You can find this ingredient either near the condensed milk or global foods sections of grocery stores.
• Apple cider vinegar. You don’t need a lot, but it is a helpful ingredient.
• Egg. Room temperature (or at least not straight from the fridge) is ideal. This prevents the coconut oil from cooling quickly and hardening.
• Vanilla. I add more here than I do in other recipes, and it’s totally worth it!

Mix-in 

• Chopped dates. Remove any pits and then finely chop them into small pieces.

Helpful equipment

• Plastic knife to form the scone slices
• Pie server to separate the slices from each other prior to baking

How to make Grain-Free Cinnamon Scones

1. Preheat the oven to 375 degrees. Line a cookie sheet with a piece of parchment paper and set aside.
2. In a large mixing bowl, sift the almond, tapioca, and coconut flours together. Then stir in the coconut sugar, baking powder, baking soda, cinnamon, nutmeg, and allspice.
3. In a separate bowl, whisk together the melted coconut oil, full-fat coconut milk, apple cider vinegar, egg, and vanilla. Pour the wet ingredients into the dry ingredients and stir only until just combined. Then add the chopped dates, kneading gently by hand, if needed.
4. Chill the dough in the refrigerate for about 5-10 minutes or until the dough is firm enough to shape into a circle. Form the dough into a circle on the parchment-lined cookie sheet, and then place the cookie sheet back in the refrigerator to chill for another 5-10 minutes. When the dough is firm enough to handle, use a plastic knife to slice the dough into 8 pie pieces and use a pie server to separate them from one another and spread them out on the baking sheet. Reshape any slices that fall apart. If desired, sprinkle raw sugar, monkfruit sweetener, or coconut sugar over the top of the slices.
5. Bake for 15-20 minutes, rotating once halfway through. Let cool long enough for the coconut oil to solidify. Store in an airtight container for about 1-2 days.

Recipe best practices

• Do not over-mix the dough. You want to stir and knead only as much as is needed to blend the ingredients. But more mixing, stirring, and general handling for the sake of more is not better.
• Chill the dough. First so you can shape the batter into a circle and then again so the circle can be cut into pie pieces.
• Use a plastic knife to create the scone slices. This will reduce the pull of the dough so you have less mess to clean and fewer slices to put back together. If some of the slices do fall apart, that’s okay. Reshape the slices, and then you’ll be on your way.
• Use a pie server to separate the slices from one another. The broad base of the pie server acts as a divider, which makes it easier to separate the newly-formed pieces from each other. Bonus points if the sides of the pie server are slightly serrated.

Sips and savors

Grain-Free Cinnamon Scones go well with coffee, chai, and so much more! Here are some of our favorites we want to share with you!

• Chai Iced Tea
• Dairy-Free Vanilla Cashew Coffee
• Vegan Golden Milk
• Dairy-Free Chai Tea

Spiriteds, stay well and stay wild. Jump into the fun when you can, and always remember I’m glad you’re here! ❤️

Grain-Free Cinnamon Scones

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These Grain-Free Cinnamon Scones are flavored with ground cinnamon, nutmeg, and allspice and feature a flaky, crispy topping, and a soft, chewy center. They are most definitely a comfort food that’s perfect for breakfast, dessert, or snack time! {Gluten-Free + Paleo-Friendly}

• Prep Time: 20 minutes
• Chill Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 55 minutes
• Yield: 8 scones 1x
• Category: Baked Goods
• Method: Oven
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

Dry ingredients:

• 1 3/4 cups almond flour
• 3/4 cup tapioca flour
• 1/2 cup coconut flour
• 1/2 cup coconut sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice

Wet ingredients:

• 1/2 cup coconut oil, melted
• 1/3 cup full-fat coconut milk
• 1 teaspoon apple cider vinegar
• 1 egg
• 2 teaspoons vanilla

Mix-in:

• 1 cup dates, pitted and finely chopped

Helpful equipment:

• Plastic knife to form the scone slices
• Pie server to separate the slices from each other prior to baking

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Instructions

1. Preheat the oven to 375 degrees. Line a cookie sheet with a piece of parchment paper and set aside.
2. In a large mixing bowl, sift the almond, tapioca, and coconut flours together. Then stir in the coconut sugar, baking powder, baking soda, cinnamon, nutmeg, and allspice.
3. In a separate bowl, whisk together the melted coconut oil, full-fat coconut milk, apple cider vinegar, egg, and vanilla. Pour the wet ingredients into the dry ingredients and stir only until just combined. Then add the chopped dates, kneading gently by hand, if needed.
4. Chill the dough in the refrigerate for about 5-10 minutes or until the dough is firm enough to shape into a circle. Form the dough into a circle on the parchment-lined cookie sheet, and then place the cookie sheet back in the refrigerator to chill for another 5-10 minutes. When the dough is firm enough to handle, use a plastic knife to slice the dough into 8 pie pieces and use a pie server to separate them from one another and spread them out on a baking sheet. Reshape any slices that fall apart. If desired, sprinkle raw sugar, monkfruit sweetener, or coconut sugar over the top of the slices.
5. Bake for 15-20 minutes, rotating once halfway through. Let cool long enough for the coconut oil to solidify. Store in an airtight container for about 1-2 days.

Notes

• Do not over-mix the dough. You want to stir and knead only as much as is needed to blend the ingredients. But more mixing, stirring, and general handling for the sake of more is not better.
• Chill the dough. First so you can shape the batter into a circle and then again so the circle can be cut into pie pieces.
• Use a plastic knife to create the scone slices. This will reduce the pull of the dough so you have less mess to clean and fewer slices to put back together. If some of the slices do fall apart, that’s okay. Reshape the slices, and you’ll be on your way.
• The broad base of the pie server acts as a divider, which makes it easier to separate the newly-formed pieces from each other. Bonus points if the sides of the pie server are slightly serrated.