These gluten free scones are topped off with a delicious cinnamon crumble. They are dairy free, refined sugar free, and nut free. The perfect treat!
I'll be honest, scones are not my favorite baked good, but sometimes they hit the spot. I really wanted to make gluten free scones that had more oomph to them. I love anything with a crumble (see below) and thought, why not put that on scones? These scones are packed with cinnamon flavor and loaded with a delicious cinnamon crumble topping.
How to Make Gluten Free Cinnamon Crumble Scones
Ingredients:
Scones
- tigernut or almond flour
- 1:1 gluten free flour
- tapioca starch
- baking powder
- salt
- coconut sugar
- cinnamon
- cold (vegan) butter
- egg
- vanilla extract
- coconut yogurt or coconut cream
Crumble topping
- 1:1 gluten free flour
- coconut sugar
- cinnamon
- (vegan) butter or coconut oil
Process:
Scones are pretty easy to make, the biggest thing is just keeping the dough cold so the butter doesn't melt before it hits the oven.
You will start by mixing your dry ingredients and sticking them in the freezer for a few minutes so that everything stays cold.
Then you cut in the cold butter and add the remaining wet ingredients, mixing the dough until it comes together.
Form the dough into a disk and pop in the fridge (remember, cold butter!).
While the dough chills, you'll make the crumble topping and preheat the oven.
When ready, add the topping, cut the scones, and bake!
Gluten Free Scone Substitutions
- Gluten free flour: I have not tested a paleo option for these, but cassava flour might work well!
- Tigernut flour: I love using tigernut flour because it is nut free and adds a lovely sweet nuttiness that compliments the cinnamon perfectly in this recipe. Almond flour is a great alternative, just make sure it is finely ground.
- Butter: I use a vegan butter to keep these scones dairy free, but regular butter is also fine if you tolerate dairy. I have not tried this recipe with coconut oil, but I think it would work fine!
- Coconut yogurt: you can use coconut cream instead or Greek yogurt.
If you love scones or crumble recipes, check these out!
As mentioned above, I love a crumble recipe, as evidenced by all of these recipes I've created. If you love a crunchy, crumble topping too, you'll also love these
Paleo Banana Bread Coffee Cake
If you are looking for a grain free scone recipe, I've got a fully AIP compliant one for you!
Gluten Free Cinnamon Crumble Scones
Ingredients
Scones
- 1 cup 1:1 gluten free flour sifted
- ¾ cup tigernut flour, sifted or almond flour
- 2 tablespoon tapioca starch
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup coconut sugar
- 1 teaspoon cinnamon
- 6 tablespoon cold (vegan) butter
- 1 egg
- 1 teaspoon vanilla extract
- 6 tablespoon coconut yogurt or coconut cream
Crumble topping
- ½ cup 1:1 gluten free flour
- ¼ cup coconut sugar
- ½ teaspoon cinnamon
- 2 tablespoon (vegan) butter or coconut oil, melted
Instructions
- Mix together the flours, baking powder, salt, and cinnamon and place in the fridge for 10 minutes.
- Cut the butter into cubes when ready to use, then add to the flour mixture and cut in with a fork or pastry cutter until you have a sand-like mixture and butter is evenly distributed.
- In a small bowl, whisk together the egg, yogurt, and vanilla extract. Add to the flour-butter mixture and use a fork to combine everything into an even dough. If it's too dry and not coming together, add in more yogurt/cream 1 tablespoon at a time.
- Shape the dough into a disk about 8-9inch in diameter on a parchment lined baking sheet and place the dough in the fridge for 30 minutes.
- While the dough is chilling, preheat the oven to 350F.
- Mix together the crumble ingredients in a small bowl and set aside.
- When ready to bake the scones, gently press the crumble on top of the scones then cut your scones into 8 and spread them out on the baking sheet. They need some room to expand!
- Bake for 25-30 minutes. Let cool on the baking sheet before serving!
Lisa says
Hi, can I substitute the tapioca starch? I have corn starch and tapiocas flour on hand.
Victoria Faling says
Tapioca starch won't work as a 1:1 sub for the gluten free or tigernut flour. It's much starchier (hence the name) and will result in a gummy result.