Moist, gluten-free Cinnamon Sugar Scones made healthy with coconut oil and Greek yogurt, and covered in cinnamon sugar for a sweet, simple breakfast for everyone!
Gluten-free scones can be a tricky breakfast food to make.
Stereo-typically, gluten-free baked goods are more dry and crumbly than regular baked goods. Scones themselves are known to be more on the side of dry and crumbly as well. Which means, gluten-free scones can easily become WAY too dry and crumbly.
Over the last year, I’ve made several different scone recipes and adjusted them to be gluten-free. Each one turned out a little different, and I don’t mind a dry scone.. if it’s slathered in a nut butter or jam 🙂
However, I was on the ultimate search to make a gluten-free Scone that was more moist and biscuit-like, without using a large amount of butter, heavy cream or sour cream.
Enter in: coconut oil and Greek yogurt, the true heroes in these Cinnamon Sugar Scones!
Greek yogurt provides are moist, soft gluten-free Scone, and is a healthy addition to the scones themselves (hello extra protein!).
Now that you know my secret ingredients to simple, moist gluten-free scones, let’s get to baking!
To begin, you’ll measure out your 1/3 cup of coconut oil into a measuring cup and place the measuring cup into your fridge. Sound weird? After chilling your coconut oil, to ensure it’s completely solid, it will be much easier to cut into small bits. You’ll especially need to do this if you live in a warm climate and are baking scones on a hot day! It makes these scones super easy to make.
Next, preheat your oven to 350 and prepare a pan with parchment paper.
Using a large mixing bowl, add your dry ingredients (flour, sugar, baking powder, cinnamon and salt) and stir them together.
Now take a small mixing bowl, add your wet ingredients (Greek yogurt, almond milk, egg) and whisk them together.
Time to remove your coconut oil from the fridge! Scoop your coconut oil out onto a cutting board, and cut the coconut oil into small, pea-sized pieces, or as small as you can get them. If you have too big of chunks of coconut oil you can end up with holes in your scones, so try and get them as small as you can.
Sprinkle your coconut oil pieces into your dry ingredients, and stir them around so they are covered in the flour mixture and don’t stick together.
Finally, pour your wet ingredients on top of your dry ingredients and stir them together lightly. You should have a scone batter that’s still a little crumbly.
Pour your scone batter onto your baking pan, and gently work the dough, to form a large, flat, round circle that’s about 10 inches across and 1 inch high.
Using a sharp knife, cut your scones evenly into 6-8 pieces, and spread them apart from each other at least an inch on your baking pan.
In a small bowl, mix together your cinnamon sugar topping, and sprinkle across the tops of your scones (drool!). You don’t need to use all of it, but feel free to pile it on if you’d like! I used about half of it.
Bake in the oven for 15-17 minutes, or till the top of the scone is set, and when gently pressed on the scones will feel solid.
Let your scones cool for about 10 minutes, and then devour! 🙂
I would highly recommend a cup of coffee with them, and I actually loved mine topped with some strawberry jam too!
Looking for more cinnamon sugar-goodness? Check out my gluten-free Snickerdoodle Pumpkin Muffins, gluten-free Cinnamon Sugar Roasted Nut Granola, or gluten-free Hazelnut Snickerdoodle Thumbprint Cookies.
- 1/3 cup coconut oil, solid
- 2 cups gluten-free all purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup plain Greek yogurt (I prefer Fage 2%)
- 1/4 cup almond milk (or other milk of choice)
- 1 egg
- 2 tbsp sugar
- 1/2 tsp cinnamon
To begin, measure out your coconut oil and place it in the fridge. Preheat your oven to 350 and line a pan with parchment paper.
In a large mixing bowl, add your flour, sugar, baking powder, cinnamon and salt and stir them together.
In a separate, small mixing bowl, add your Greek yogurt, almond milk and egg and whisk them together till all is combined.
Now, remove your coconut oil from the fridge and scoop it out of your measuring cup onto a cutting board. Cut your coconut oil into small, pea-sized balls, and add them to your large mixing bowl with dry ingredients. Stir them into your dry ingredients.
Finally, pour your wet ingredients on top of your dry ingredients, and stir till you have a dough. It will still be a little crumbly.
Pour your scone dough onto your baking pan, and work the dough lightly with your hands, pressing it together. Gently press it together till it can form a large disc, about an inch tall.
Using a large, sharp knife, cut your scones (either 6 or 8) evenly out of the dough. Spread the scones apart a couple inches away from each other.
In a small bowl, mix together your cinnamon sugar topping, and sprinkle across the tops of your scones.
Bake in the oven for 15-17 minutes, or till the tops of your scones are set, and when you gently push on the scones they feel solid.
Let cool and devour!
*Store these for 1-2 days in a container at room temperature, or for up to a week in the fridge.