Easy and delicious AIP Cinnamon Scones that are also paleo, gluten-free, and dairy-free.
When I was little, our Sunday family tradition was to go to Holy Mass in the morning and then… eat donuts after! My mom told me later that she purposely followed church with donuts because it would help us associate Mass with something we really enjoyed.
Without even knowing it, my parents were cleverly creating a habit by utilizing the craving for a sweet treat.
And I have to say, that craving stuck around. Even to this day, as a grown adult, I still crave a treat after Mass. But unfortunately, today’s donuts are just an inflammation bomb… not so good for my autoimmune-diseased self.
So now, we have these delicious sweet cinnamon sugar scones! I make a batch on Saturday so that they are all ready to go on Sunday morning. When warm, they take on more of a scone-like texture, but once they are chilled, they are more like soft cookies. We like them both ways.
Sweet Cinnamon Sugar Scones
For the Scones
- 1 1/4 cup tigernut flour (*see notes for brand)
- 1/4 cup arrowroot flour
- 1 tbsp gelatin (*see notes for brand)
- 1 tbsp cinnamon
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1/4 cup palm shortening – melted (*see notes for brand)
- 1/4 cup maple syrup
- 2 tbsp coconut milk
For the Icing
- 1/2 tbsp coconut butter
- 1/2 tbsp coconut oil
- 1/4 tsp cinnamon
- 1/4 tsp vanilla extract
- 1/4 tsp coconut sugar
For the Scones
Preheat oven to 350 degrees.
Add all dry ingredients (tigernut flour, arrowroot, sea salt, cinnamon, baking soda, and gelatin) in a medium sized bowl and mix well.
Add all wet ingredients (melted palm shortening, maple syrup, coconut milk) in a small bowl and mix well.
Add the wet ingredients mixture to the dry and mix until fully incorporated. The batter will be thick.
Shape the batter into a somewhat flat disk (about 1-2 inch thick) and slice the disk into 6 equal parts. Separate the parts and place on a prepared baking sheet (I use parchment paper).
Bake for 15-20 minutes (mine usually take 17 minutes) until golden brown. While the scones are cooling, prepare the icing.
For the Icing
Melt/soften coconut butter and coconut oil.
Mix the coconut oil and coconut butter with the vanilla extract, cinnamon, and coconut sugar until fully incorporated.
Using a spoon, drizzle the icing over the scones. Then, sprinkle coconut sugar on top (if desired).
The icing should harden as it cools. Then, dig in! Store leftovers in the refrigerator or freezer.
LIKE THIS RECIPE? SHARE IT AND SAVE IT TO YOUR FAVORITE PINTEREST BOARD!
Hi! I’m Anna, co-founder of Healthy Habits Reset. After managing my own autoimmune diseases using lifestyle, habit, and mindset changes, I now work to teach others how to navigate the treacherous and confusing journey of chronic illness living. I firmly believe YOU hold the power to question, think critically, and become your own rock-solid advocate in a world full of unhealthy habits, so you can find the healing you deserve.