Gluten Free Cinnamon Crumble Scones
These gluten free scones are also completely dairy free, refined sugar free, and nut free. A not-to-sweet scone base is topped off with a delicious cinnamon crumble. You'll love one of these with your coffee or tea!
Servings 8 scones
Ingredients
Scones
- 1 cup 1:1 gluten free flour
- 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 (dairy free) butter or coconut oil*
- 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 (dairy free) butter or coconut oil melted
Glaze
- 1-2 tablespoon yogurt of choice
- ½-1 cup powdered sugar
- cinnamon (optional)
Instructions
- Mix together the crumble ingredients in a small bowl and set aside.
- Mix together the flours, baking powder, salt, and cinnamon and place in the fridge for 10 minutes.
- Cut the butter or oil 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. Coconut oil can be hard, so you may need to use your fingers to squish it into the flour.
- In a small bowl, whisk together the egg, yogurt, and vanilla extract. Add to the flour 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. Sprinkle the crumble evenly over top then place the dough in the fridge for 30 minutes.
- While the dough is chilling, preheat the oven to 350F.
- When ready to bake the scones, cut into 8 and spread them out on the baking sheet. They need some room to expand.
- Bake for 25-30 minutes. Let cool for at least 10 minutes on the baking sheet before transferring to a wire rack to finish cooling.
- Mix the glaze by combining 1 tablespoon of yogurt with ½ cup powdered sugar, add more yogurt if the glaze is too firm or more powdered sugar if it's too wet. You want a consistency that is easy to drizzle.
- Drizzle glaze over scones once they are completely cooled.
Notes
*See baking tips for how to work with coconut oil in these dairy free scones.
**you can prepare the dough and crumble the day before, then bake fresh the morning of.