Best 3 Gluten Free Cinnamon Scones Recipes

In the realm of tantalizing treats, gluten-free cinnamon scones stand out as delectable delights, offering a symphony of flavors and textures that cater to both the gluten-intolerant and those seeking culinary adventures. With their tender, crumbly interiors, perfectly balanced sweetness, and fragrant cinnamon swirls, these scones are a true testament to the art of gluten-free baking. In this comprehensive guide, we embark on a culinary journey to discover the best recipe for gluten-free cinnamon scones, ensuring that every bite transports you to a realm of pure indulgence.

Let's cook with our recipes!

GLUTEN-FREE CINNAMON SCONES

Gluten-Free Cinnamon Scones image

Homemade scones in less than an hour, and gluten free to boot! Make it your way with one of the delicious variations below.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 8

Number Of Ingredients 15

Ingredients

1 cup potato starch flour
2/3 cup tapioca flour
2/3 cup white rice flour
6 tablespoons sugar
4 teaspoons gluten free baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
2/3 cup ghee (measured melted) or coconut oil
1/4 cup almond milk, soymilk or regular milk
1 teaspoon xanthan gum
1 teaspoon guar gum
2 tablespoons sugar
1 teaspoon cinnamon

Steps:

Heat oven to 400°F. Place nonstick baking mat or sheet of cooking parchment paper on cookie sheet; if using parchment paper, spray paper with cooking spray (without flour).
In medium bowl, mix flours, 6 tablespoons sugar, the baking powder, baking soda, 1 teaspoon cinnamon and the salt; set aside. In small bowl, beat eggs, ghee, milk, xanthan gum and guar gum with electric mixer on medium speed until well blended. Add egg mixture to dry ingredients; beat on low speed until blended.
Coat work surface and hands with oil. Place dough on surface; pat into round, about 1 inch thick. Cut dough round into 8 wedges; place 1 inch apart on cookie sheet.
In small bowl, mix topping ingredients; sprinkle over dough.
Bake 14 to 18 minutes or until set. Remove from cookie sheet. Serve warm.

Nutrition Facts : Calories 400, Carbohydrate 54 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 16 g, ServingSize 1 Scone, Sodium 570 mg, Sugar 13 g, TransFat 0 g

GLUTEN AND LACTOSE-FREE CINNAMON APPLE DROP SCONES

Gluten and Lactose-Free Cinnamon Apple Drop Scones image

For those of us who love fresh baked, warm scones, but cannot have regular wheat and dairy-laden ones. You can alter this recipe to suit your tastes by changing the type of spices and fruit that you add. (BTW: Bob's Red Mill Gluten-Free Biscuit Mix already contains salt and baking powder so you do not need to add any more.)

Provided by bakedapple42

Categories Scones

Time 20m

Yield 8 drop scones, 8 serving(s)

Number Of Ingredients 9

Ingredients

1 cup bob's red mill gluten free biscuit and baking mix
1 tablespoon brown sugar
1/2 teaspoon cinnamon
3 tablespoons vegetable shortening
1/4 cup almond milk
1 egg
1 apple, chopped
4 tablespoons white sugar
1/4 teaspoon cinnamon

Steps:

Preheat oven to 400 degrees F.
In a mixing bowl, whisk together the Bob's Red Mill Biscuit Mix, Brown Sugar, and the Cinnamon.
Add the Shortening and mix until it resembles coarse crumbs.
Stir in Almond Milk, Egg, and Chopped Apple. Do not over-mix.
Drop by large spoonfuls onto parchment-lined baking sheet. Makes 8 drop scones.
Sprinkle Cinnamon-Sugar Topping over scones.
Bake for 9-10 minutes or until tops are very lightly browned.
Serve warm with jam.

GLUTEN FREE CINNAMON RAISIN SCONES

Gluten Free Cinnamon Raisin Scones image

This is an adaptation of a recipe that I found on Pamela's Products website. The original recipe was for current scones, but I wanted something that was cinnamon raisin and this is what I came up with.

Provided by LARavenscroft

Categories Scones

Time 27m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

2 1/3 cups Pamelas ultimate baking and pancake mix
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup raisins
4 tablespoons butter, softened
1 egg, beaten
2/3 cup milk

Steps:

Heat oven to 375 degrees.
Mix the dry ingredients together.
Cut in the butter using two knives.
Add the beaten egg and milk.
Mix together with a fork (dough will be thick).
Drop large, tall dollops onto lightly greased cookie sheet (I use an ice cream scoop to get equal sized scones - about 1/4 cup of batter per scone).
Bake for 15-17 minutes until lightly browned.

Nutrition Facts : Calories 106.5, Fat 5.7, SaturatedFat 3.5, Cholesterol 35.6, Sodium 84.8, Carbohydrate 13.4, Fiber 0.3, Sugar 11, Protein 1.4

Tips:

Use almond flour for a grain-free option: Almond flour is a great gluten-free flour that can be used to make delicious scones. It's high in protein and fiber, and it gives scones a moist and crumbly texture.
Use coconut flour for a low-carb option: Coconut flour is a low-carb flour that can be used to make scones that are both gluten-free and low in carbohydrates. It's high in fiber and has a slightly sweet taste.
Add some sweetness with honey or maple syrup: Honey or maple syrup can be used to add a natural sweetness to your scones. They're also a great way to add some extra moisture.
Use fresh cinnamon for the best flavor: Fresh cinnamon has a more intense flavor than ground cinnamon. If you can, use fresh cinnamon in your scones for the best results.
Don't overmix the dough: Overmixing the dough will make your scones tough. Mix the dough just until it comes together, and then stop.
Chill the dough before baking: Chilling the dough before baking will help the scones to hold their shape and rise properly.

Conclusion:

Gluten-free cinnamon scones are a delicious and easy-to-make treat that can be enjoyed by people with and without gluten sensitivities. With a few simple ingredients and a little bit of time, you can create a batch of scones that are light, fluffy, and bursting with cinnamon flavor. So next time you're looking for a gluten-free breakfast or snack, give these scones a try.