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A plate of scones

Cinnamon Sugar Scones (gluten-free)

Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 6 scones
Calories 452 kcal



  • 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

Cinnamon Sugar Topping

  • 2 tbsp sugar
  • 1/2 tsp cinnamon


  1. 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.

  2. In a large mixing bowl, add your flour, sugar, baking powder, cinnamon and salt and stir them together. 

  3. In a separate, small mixing bowl, add your Greek yogurt, almond milk and egg and whisk them together till all is combined. 

  4. 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. 

  5. 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.

  6. 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.

  7. 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. 

  8. In a small bowl, mix together your cinnamon sugar topping, and sprinkle across the tops of your scones.

  9. 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.

  10. Let cool and devour!

Recipe Notes

*Store these for 1-2 days in a container at room temperature, or for up to a week in the fridge.