Gluten-Free Cinnamon Roll Scones

Hi Bakers, I am a cinnamon roll kind of girl. I always ordered one in restaurants as a kid and I loved every single one! Being gluten-free, a cinnamon roll is hard to find and a good one…well that can be impossible. On the days I crave the flavor without all the work, I like to make these instead. It never fails to satisfy and they are so quick to make. I love the sweet cinnamon ribbon running through the delicious icing-covered scone. This is always a personal favorite of mine that I hope you try too -Carolyn

Gluten-Free Cinnamon Roll Scones

Adapted from Recipe Girl’s Cinnamon Bun Scones recipe

Dry Ingredients

1½ cups Cup4Cup gluten-free multipurpose flour

½ cup oat flour 

¼ cup granulated sugar 

1 teaspoon sweet rice flour

1 tablespoon baking powder

½ teaspoon salt

Wet Ingredients

½ cup butter, chilled and cut into pieces

½ cup milk

¼ cup unsweetened applesauce

1 large egg

1 teaspoon vanilla extract

Cinnamon Sugar Mixture

2 teaspoons cinnamon

2 tablespoons granulated sugar

Glaze

¾ cup powdered sugar

½ teaspoon vanilla

1-3 tablespoons milk or more for desired consistency

1 teaspoon soft butter

 Optional: cream or egg wash for brushing the tops 

Preheat oven to 400F and place rack in the middle position. Line the cookie sheet with parchment paper. In a large mixing bowl, whisk together flour, salt, baking powder, and sugar. Add cold butter and cut into the dry mixture until it resembles crumbs and only a few larger bits of butter remain. Place the mixture in the refrigerator.

In a medium-sized bowl, whisk the wet ingredients together. Add the wet ingredients to dry and stir until almost combined. Cover the top of the dough with the cinnamon sugar mixture and stir in leaving large streaks of cinnamon through the dough. Scoop into 2.5 tablespoon-sized balls and place scones on a cookie sheet. Brush with egg wash or cream and sprinkle with sparkling sugar if desired. Scones will brown much better if you decide to brush with either liquid. Bake for 10-14 minutes or until browned on top and firm in the middle. Cool on a rack and glaze if desired. To make the glaze, combine all ingredients in a small bowl until smooth. I like the glaze a bit thicker for gluten-free baked goods but make yours the consistency you want by adding more or less liquid.  Scones are best eaten the day they are made or stored in the fridge if needed for a day. Enjoy!