Gluten-free Cinnamon Roll Scones

Hi Bakers,
I love all things cinnamon roll flavored and these scones are no exception. They come together quickly and give all the delicious flavor of the time consuming yeast based cinnamon rolls. I’ve included two recipes for icing so you can chose your favorite. The cream cheese icing is a bit less sweet than the powdered sugar version, both are delicious. Good for a breakfast, brunch or anytime in-between. I hope you try these fun and simple scones and get your cinnamon roll fix the easy way. Enjoy ~Carolyn

Gluten-free Cinnamon Roll Scones
Makes about nine 3” scones

Cinnamon Sugar mix
4 teaspoon ground cinnamon
4 tablespoons granulated sugar

Dry
1 1/2 cups Cup4Cup Multipurpose Gluten-Free Flour
1/2 cup gluten-free oat flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon sweet rice flour
1/2 teaspoon salt
1/2 cup butter cold and cubed

Wet
1 large egg
1/2 cup milk
1/4 cup applesauce, unsweetened
1 teaspoon vanilla extract

Cream Cheese Icing
4 ounces cream cheese, softened
1/4 cup butter, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
-OR-
Powdered Sugar Icing
3/4 cup powdered sugar
2-4 tablespoons milk
1/2 teaspoon vanilla

Optional
1/2 cup raisins*
***egg wash and large grain sugar

Preheat the oven to 400F. Chose a type of icing to use and mix all ingredients together in a high sided bowl until smooth. Next, combine sugar and cinnamon in a small bowl and set aside. In a large bowl, whisk together flours, sugar, baking powder and salt. Cut in the butter until it resembles bread crumbs but, has some pea sized chunks remaining. Set aside. In a medium sized bowl, whisk together wet ingredients. Add wet ingredients to dry and stir until just mixed. Sprinkle the top of the dough with 1/2-3/4 of the cinnamon sugar mix. Stir in just enough so that the sugar mix streaks through the dough but is not completely mixed in. On a lined baking tray, scoop the scones into 3” in diameter balls and press the tops down slightly. If desired brush the tops with egg wash and sprinkle with sugar or cinnamon sugar. Bake for about 12-15 minutes or until scones brown and spring back when touched. Cool slightly and cover with icing** just before eating.
*If you want to include them, add the raisins when you combine the wet and dry ingredients.

** Your choice if you want to try both types of icing or just one. If you make one type only, double the amounts shown in recipe.