Sorry to disappoint you, but I don’t have a cool story to share with you about this recipe. I wish I did. Cinnamon scones deserve a good story.
I wish I could tell you that my great-grandmother handed down a timeworn cinnamon roll recipe to her daughter, who passed it along to her daughter, who passed it along to me. But that would be a lie. I think the only cinnamon rolls my grandmother ever made were the kind from a tube.
I wish I could tell you that I’ve slaved long and hard to develop this recipe for months, working on it every Saturday morning religiously. But that wouldn’t be true either. I got lucky and nailed these scones on my second attempt.
I wish I could tell you that my non-gluten-free neighbors raved over these, that they couldn’t even tell they were gluten-free (not to mention dairy-free and naturally sweetened) and that they begged me to open up a bakery and sell these exact scones. Truth is, I don’t know my neighbors very well and they’ve never even tasted my baked goods.
So I guess we’ll have to make up a story for these delicious breakfast treats, hmm? Alright, here goes. (Be warned that this is entirely a work of fiction.)
Once upon a time, there was a girl who wanted to make cinnamon rolls. But the very thought of proofing yeast and waiting for dough to rise and making icing and doing it all without gluten and dairy made her head spin! So she decided to take the less traveled road and make a humble scone instead.
She used only dates and low-glycemic coconut sugar as the sweeteners in her recipe, pairing them with healthy coconut oil, cinnamon, almond flour, brown rice flour, and a handful of other kitchen staples.
Although the dough was a bit delicate to maneuver, the girl found that any cracks could easily be pinched back together as she formed the rolls. She loved their rustic, homemade look. The dough itself was moist and tender inside with a perfect crumb. The girl confessed guiltily to her poodle later that day that she would happily eat the cinnamon filling with a spoon. (But shh! Don’t tell. It was okay for her to tell the poodle, because poodles are very good at keeping secrets.)
The girl declared the scones a smashing success. She and her poodle lived happily ever after, eating cinnamon scones for all their days.
Okay, that’s my best shot. Now go make some scones.
Cinnamon Swirl Scones
1 cup (134 grams) brown rice flour
1/2 cup (54 grams) arrowroot starch, plus extra for rolling
1/2 cup (48 grams) blanched almond flour*
3 tablespoons whole psyllium husks
1 tablespoon coconut sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
3 tablespoons virgin coconut oil, at room temperature (not melted)
1/2 cup unsweetened almond or rice milk
1 large egg, lightly beaten
Preheat the oven to 400 degrees F. Lightly grease 12 cups of a standard muffin pan with coconut oil.
Make the filling: in a food processor fitted with the steel blade, process the coconut sugar and dates until the dates are finely chopped, about 30 seconds. Add the coconut oil and cinnamon and pulse just to combine, about 10 one-second pulses. Set aside.
Make the dough: in a large mixing bowl, whisk the brown rice flour, arrowroot starch, almond flour, psyllium husks, coconut sugar, baking powder, and salt to combine. Using a pastry cutter, work the coconut oil into the dry ingredients until pieces of oil are no larger than a small pea. Stir in the milk and egg.
Flour a piece of parchment paper with arrowroot starch. Roll out the dough into a rough rectangular shape about 1/4-inch thick, flouring the dough lightly with arrowroot as needed to keep the rolling pin from sticking. The dough will be fairly delicate, so be gentle. Sprinkle the cinnamon filling evenly over the dough (leaving a 1/2 – 1 inch border around the edge).
Carefully roll up the rectangle, using the parchment paper to help you maneuver the dough if needed. Pinch any cracks in the dough back together as you work. Cut the dough into 12 rolls. (A bench scraper or sharp chef’s knife works well for this.) Place the rolls in the greased muffin pan.
Bake the scones for about 20 minutes or until golden brown and firm to the touch. Cool for at least 20 minutes before serving.
*Ingredient Note: Bob’s Red Mill almond flour will also work for this recipe, even though it’s not the brand linked to above.
Find more healthy recipes at Slightly Indulgent Tuesday.