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Cinnamon Scones

Ever since I saw The Pioneer Woman’s Sweet Cinnamon Scones, I’ve been dying to make a gluten and dairy free version. It just so happens that when I went into the kitchen to make these scones I was out of sugar, so I made a gluten, dairy, and sugar free version. — I know. I know. But they’re good. Really, really good!
Scones are a small quick bread similar to a biscuit, that’s why I based these scones on my biscuit recipe. Scones are baked in a moderate to hot oven so the dough sets quickly to produce a golden brown top and a light and soft interior.
The technique used to make scones is just as important as the ingredients. When you cut the butter in, it needs to be cold. This ensures that the scone has a delicate texture. Then, when the wet ingredients are mixed into the flour mixture you should only mix it until it comes together. Then you coat them in a sweet cinnamon coating, it pretty much can’t get any better 🙂

Cinnamon Scones
  • 2 C blanched almond flour, honeyville brand
  • 1 C tapioca or arrowroot flour + more for dusting
  • ½ tsp. salt
  • ¼ tsp. xanthan gum, optional
  • 1¼ tsp. baking powder
  • ¼ tsp. soda
  • ½ tsp. cinnamon
  • 5 Tbsp. Earth Balance butter, vegan
  • 1 whole egg
  • ¼ C honey
  • 1 tsp. vanilla
  • ¼ C honey
  • ½ tsp. cinnamon + more for dusting
  1. Preheat oven to 400 degrees.
  2. In a large bowl, mix together the almond flour, tapioca flour, salt, xanthan gum, baking powder, baking soda, and cinnamon.
  3. Cut in the cold butter with a pastry cutter or 2 forks until it resembles tiny pea-sized balls.
  4. In a small bowl, whisk together the egg, agave nectar, and vanilla.
  5. I don't have pictures here because I was really messy 🙂 So lets prep before we mix the wet and dry ingredients: Tear off 2 large pieces of parchment paper. Use one to line a baking sheet and dust the other one with tapioca flour.
  6. Pour the wet ingredients into the flour mixture and mix using your hand.
  7. Transfer to tapioca dusted parchment paper and roll in flour then form a circle about ½ in to 1 in. high.
  8. Mix together the topping ingredients.
  9. Use a pizza cutter and cut into 8 equal parts. Then drizzle the topping on and spread out with a spoon or your hand, which is what I prefer.
  10. Carefully transfer the scones to the baking sheet place about an inch apart.
  11. Bake for 8-10 minutes.
  12. Dust with extra cinnamon and serve with coffee!

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Love, Cassidy