Cinnamon Roll Scones ~ GF CF
When you pull gluten, flour, ALL grains, ALL flours, real sugar, fake sugar, maple syrup, honey and all milk products out of your life, in a total GFCF, sugar-free, grain-free lifestlye - there is not much left in the area of baked sweets.
Yet somehow, on my birthday, I was craving English style scones. Hot buttery, real scones, fluffy, biscuity, yummy, filled with lemon curd and freshly whipped cream, or various jellies and jams along with freshly whipped cream, served with a pot of English tea.
So what does a grain-deprived, sugar-avoiding, health-seeking girl do? Google it, but of course. And I came up with a new blog that is fabulous, The Mommy Bowl. Ohh lala, Deanna had posted a recipe for Cinnamon Roll Scones, along with her former love of gooey cinnamon rolls on Christmas morning. A foodie after my own heart, traveling a similar trail, blazing new paths as we leave old favorites behind.
I have modified her original recipe some and here is my new rendition, but the credits go with huge thanks, to Deanna at The Mommy Bowl!
Cinnamon Scones
Almond Flour Dough
- 1 cup almond meal (I used Trader Joe’s – this is different than almond flour)
- 1/4 cup coconut flour
- 1/4 t. salt
- 1/2 T. baking powder
- 2 Tablespoons coconut crystals (coconut "sugar")
- 3 Tablespoons Spectrum Naturals palm shortening
- 5 drops Vanilla Stevia
- 1 teaspoon vanilla
- 1/2 t. apple cider vinegar + almond milk to equal 1/2 cup
Cinnamon Roll Filling
- 2 Tablespoons coconut crystals (coconut "sugar")
- 1 Tablespoon Cinnamon
- 1/2 Tablespoon VCO
Preheat oven to 400°
In a small bowl, mix filling ingredients and set aside. I have made this twice now, with a dry filling made of just coconut sugar and cinnamon, and the Cinnamon Roll Filling with the VCO. It works both ways, but tastes better with the wet filling!
In a medium bowl, mix dough’s dry ingredients well. Almond flour and coconut flour are more prone to a tad bit of moisture and have lumps, so make you mix well, and get out any lumps. Cut in shortening with pastry blender or a fork, until mixture forms crumbs, just like a real scone recipe. I can't tell you how much that little step thrilled me! Mix thoroughly, then add soured almond milk. Gently mix with a large rubber spatula until a sticky dough forms.
Do not expect this to look like regular scones, it is more like a shortbread dough.
Divide the dough in half. Pat out half the dough into a circle on a parchment lined cookie sheet. Sprinkle dough with filling. Between your hands, pat out the second half of dough until it is roughly the same size and shape as the bottom half. Gently press the top half over the filling. If needed, wet your hands and smooth over any breaks in the dough.
Using a wet pizza cutter, score the scones into 8 triangle-shaped pieces. Bake for 20 minutes, rotating pan half-way through. Remove from oven. Re-cut triangles, separate them on the baking sheet, and bake for 5 more minutes. Remove from oven and cool completely.
If desired, you can drizzle these with a frosting made with coconut crystals (coconut "sugar"), cinnamon and almond milk.