Gluten Free Cinnamon Maple Scones

  This scone recipe is one of my most recent favorite finds! They are so easy & quick to make. And oh so good with a cup of coffee!

You can see for yourself, that these are not Paleo, but everything about them is except for the flour blend! (Oh, and there is powdered sugar in the frosting...)

Ingredients:

Scones:

• 2.5 cups Gluten Free All Purpose Flour, Bob's Red Mill 1 to 1 (I have only used this flour- I haven't tried any others. I'll get back to this if I do try another!)
• 1/2 cup coconut sugar
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp sea salt
• 6 Tablespoons Cold butter or chilled coconut oil or ghee
• 1 egg
• 3/4 cup canned coconut milk, full fat + 2 Tbsps for brusing
• 1 tsp vanilla extract

Maple Icing:

• 1/4 cup maple syrup
• 1 Tbsp butter or coconut oil
• 1 cup confectioners sugar
• 1/4 tsp cinnamon

Directions:

1) Preheat oven to 400 degrees

2) Put the flour, coconut sugar, baking powder, salt, cinnamon and nutmeg into a large bowl and whisk together to combine.

3) Cut the cold butter (or chilled ghee or coconut oil) into the flour mixture. Mix the mixture together with a pastry cutter or your hands until the butter is incorporated. (Or just a hint, I use a food processor instead of a pastry cutter and it makes everything so much faster & easier!)

4)  In a small bowl whisk the egg, coconut milk and vanilla extract together and then pour into the flour mixture. Work together with your hands or rubber spatula until it comes together in a ball. Cut the dough into two sections.

5)  Dust your hands with some of the gluten free flour and form each section into a round disc about 1 inch in thickness. Let discs chill in the fridge for 10-15 minutes (I don't always refrigerate it). 

Cut the chilled discs into 6-8 wedges each.

Line a baking sheet with parchment paper and place the slices evenly on the sheet. Brush the tops with the 2 Tbls of coconut milk.

6) Bake for 10-13 minutes, should be lightly golden on the top and golden on the bottom. Let the scones cool before removing from the sheet pan. 

Maple Icing:

1) Heat the butter and maple syrup in a small sauce pan over low heat. Whisk until melted and remove from heat. 

2) Stir in the confectioners sugar and cinnamon with a rubber spatula and drizzle over the scones