These gluten-free cinnamon scones are a must for the holiday season!
A combination of cinnamon, orange, walnuts, and dates is just irresistible and perfect for Christmas time. Enjoy these scones with your favorite cup of tea or coffee for breakfast or afternoon snack, you won’t be disappointed!
I adapted this recipe from an original recipe of blueberry scones with lemon glaze, however, these are more flavorful and festive thanks to the cinnamon and orange combination. Instead of making a glaze, I decided to add cinnamon sugar, made from Monk fruit sweetener and cinnamon on top of the scones for a more intense flavor. Even your non-gluten-free family members or friends won’t be disappointed.
What I like about these scones is they are made from a mixture of almond and millet flours and can be easily made without dairy as well; therefore, they are a much healthier alternative than regular scones.
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- 2 cups plus 6 Tbsp almond flour
- 3/4 cup millet flour, plus more for dusting
- 1/4 cup golden Monk fruit sweetener
- 1 tsp baking powder
- 1 Tbsp ground cinnamon
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- orange zest from one organic orange
- 1/2 cup coconut oil or grass-fed ghee, unmelted
- 2 large omega-3 or pastured eggs
- 1/4 cup coconut cream or yogurt
- 1/2 cup crumbled walnuts
- 1/2 cup thinly cut pitted deglet nour dates
Cinnamon Sugar Topping:
- In a large bowl combine almond and millet flours, monk fruit sweetener, baking powder, cinnamon, and salt.
- To the same bowl add the coconut oil or ghee and use a large fork to break the coconut oil into the mixture creating crumbs.
- In a separate bowl, combine coconut cream or yogurt, orange zest, vanilla extract, and eggs and beat until combined. Add the dry ingredients a little bit at a time while stirring with a wooden spoon. The dough should not be sticky. If it’s too sticky or wet, add more almond flour, a tablespoon at a time.
- Place the dough in the refrigerator for 10 minutes and preheat the oven to 375 °F. Line a baking sheet with parchment paper. In the meantime, cut the dates and crumble the walnuts.
- After 10 minutes in the refrigerator, remove the bowl and gently stir in dates and walnuts.
- Prepare a large cutting board or piece of parchment paper on the countertop and dust with a few pinches of millet flour. Roll dough into a ball over the flour, flatten into a circle about 1 1/2 inches thick, and cut into 8 wedges. Place scones evenly on the baking sheet.
- With a pastry brush, spread a little bit of almond or coconut milk over the scones. Mix cinnamon with monk fruit sweetener and sprinkle the mixture on top of the scones.
- Bake for 25 minutes or until golden brown.
- When scones are ready, remove them from the oven and let cool before serving. Store in an airtight container in the refrigerator for up to 1 week.