Wednesday, March 27, 2013

Cinnamon Scones (Gluten/Grain/Dairy/Egg/Nut/Soy/Sugar-Free)

Thank God for bloggers. Imagine trying to navigate a crazy restricted diet without having all these bloggers to turn to? Without blogs, I would never have found this recipe for Mini Boulder Cream Doughnuts from Kelly at The Spunky Coconut. Or this recipe for Coconut Flour Chocolate Chip Cookies at Purely Twins.

And what about Facebook? Facebook introduced me to Amy Munson who was the first person to tell me about making sunflower seed flour. Facebook gave me Laurel VanBlarcum who shares amazing recipe ideas with me.

Lately I've been bemoaning social media and wanting to condemn it all to hell. I came so close to deleting my Facebook and Twitter accounts last month that I'm actually surprised I didn't go through with it. But lo and behold, here I am, still chattering away on my Facebook page.


Because despite the fact that social media is an easy and addictive way to waste time - and I highly encourage myself and you to spend more time playing outside; less time on the internet - it is also a great way to share information and learn from each other.

This recipe for Cinnamon Raisin Scones was adapted from the Coconut Flour Chocolate Chip Cookies at Purely Twins. I have been wanting to develop a grain/egg/nut-free recipe for scones for a while, but until I came across this cookie recipe, I wasn't sure how to do it. Here's a little piece of advice for you. When looking at blog recipes, always read the comments. Readers leave lots of good information in there! I saw one of the readers commented that they tasted like scones, so I knew it would be a good recipe to start with.

I ended up making two versions, and while I had my particular favorite (#2), I knew many of you would appreciate version #1 because it is lower in starch. So here are two recipes for you. Take your pick!

Cinnamon Scones-Low Starch Version Print-Me 
These scones are mild and slightly cakey with a strong coconut flavor. Top them with coconut oil and enjoy with your morning tea.

3 tablespoons ground flax seeds (read notes below on substitutions)
6 tablespoons apple juice
4 tablespoons grapeseed oil or melted coconut oil
4 tablespoons Spectrum Organic Palm Shortening
2/3 cup coconut flour
1/3 cup tapioca starch
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 teaspoon cinnamon
1/3 cup golden raisins (optional)

  1. Preheat the oven to 350 degrees F. Set out a cookie sheet. 
  2. Stir together the flax and apple juice in a large bowl and allow to sit for about ten minutes.
  3. Whisk in shortening and oil (you can also do this in a food processor or using a hand mixer). 
  4. Whisk together the coconut flour, tapioca starch, baking soda, salt and cinnamon in a medium sized bowl. Stir into the wet ingredients until completely mixed. Add raisins if using. Knead by hand until you can make a ball. Flatten it onto an ungreased cookie sheet and shape into a circle, about 1/2 inch thick. Slice into 8 triangles. 
  5. Bake for 14 minutes. Allow to cool at least ten minutes before slicing again to completely separate each scone. 

Cinnamon Scones-My Favorite Version Print-Me
I would honestly make these scones weekly. They remind me of a cinnamon raisin English muffin, but just a bit more dense. You might try shaping it into individual rounds and eating like English muffins or cutting them into these triangle scones. 


1/3 cup coconut flour
2/3 cup tapioca starch
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/2 cup Spectrum Organic Palm Shortening (see substitution notes)
3 tablespoons ground flax
6 tablespoons apple juice
1/2 teaspoon pure vanilla extract
1/3 cup raisins (optional)

  1. Preheat the oven to 350 degrees F. Set out an ungreased cookie sheet.
  2. In a small bowl, stir together the flax, apple juice, and vanilla extract. Let sit for about ten minutes. 
  3. Whisk together the coconut flour, tapioca starch, baking soda, cinnamon and salt in a large bowl.
  4. Cut the shortening into the dry ingredients. 
  5. Stir the flax mixture into the bowl until completely mixed. Stir in raisins if using. Your dough will be very sticky. Scoop into one large ball on the cookie sheet. Liberally oil your fingers and press the ball into a circle, about 1/2 inch thick. Slice into 8 triangles. 
  6. Bake for 14 minutes. Let cool about ten minutes, then re-cut the slices and serve.
Substitution Notes: Below are some suggestions on substitutions that may work. I say may because I have not tested them all myself, so know that in making substitutions, the recipe may not come out as mine did.
Flax: You can try using 2 tablespoons of ground chia seeds or 1 1/2 tablespoons of whole psyllium husks. These amounts are guesses at best, so only make changes if you're in a good mood and can handle a kitchen flop.
Shortening: You can try using an equal amount of butter or coconut oil. Coconut oil melts at a much lower temperature than shortening though, so it's possible that will cause the scones to spread, which should not happen.
Apple Juice: You can replace the apple juice with orange juice for a sweeter flavor. Or to reduce the sugar, replace with dairy or non-dairy milk and 1 teaspoon of apple cider vinegar.
Coconut Flour: Sorry, no replacements!
Tapioca Starch: Arrowroot or potato starch should work in equal amounts.

This post is linked to the Virtual Whole Foods Potluck and Wellness Weekends.


Tammy said...
This comment has been removed by a blog administrator.
Iris said...

Tammy, I'm not sure why your comment was removed. I didn't do it so that's a little worrisome. I should be the only blog administrator... But in answer to your question, the second version has a higher starch content and is chewier because of that.

Anne said...

I can eat these!!!! Hooray! I know what I'm making for Easter breakfast. Thanks!

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Anonymous said...

How many calories do you think are in a piece of the second recipe? Just a rough estimate.

Kate said...

I made these today using orange juice. My son gobbled one up with sunbutter on top. Thanks for the recipe!

Iris said...

Kate- Yay!

Anon- I'm sorry, I don't count calories so I don't know. There are a lot of free online resources for calculating calories though.

Dee @ A Lapin Life said...

Thanks :) The cinnamon scones
look really yummy.

GiGi Eats Celebrities said...

These look out of this world. However, I was wondering, do you think I could replace pureed pumpkin or butternut squash with the apple juice?

Iris said...

Gigi - The apple juice gives it a little extra sweetness. I think maybe half pureed squash, half water would work. I don't think pumpkin would be the best flavor choice just because it's not very sweet.

Judie Rawlin said...

Just made the 'high starch favorite recipe' with cranberry/blueberry/blackberry juice because that's what I had on hand. Also omitted any shortening and used 4 heaping tablespoons of coconut oil and they turned out delicious! Did not fluff up like these pictures, but they are soft and chewy. I zapped some frozen blueberries in the microwave and put them on top.

Quiet Mornings said...

I used chia seeds and hemp milk with a teaspoon of acv(because it's what I had) and these are some of the best bake goods I've made since going paleo. Now I am trying to go without eggs so I found this recipe. So very yummy!


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