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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

  1. Preheat oven to 350 degrees.

  2. Add all dry ingredients (tigernut flour, arrowroot, sea salt, cinnamon, baking soda, and gelatin) in a medium sized bowl and mix well.

  3. Add all wet ingredients (melted palm shortening, maple syrup, coconut milk) in a small bowl and mix well.

  4. Add the wet ingredients mixture to the dry and mix until fully incorporated.  The batter will be thick.

  5. 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).

  6. Bake for 15-20 minutes (mine usually take 17 minutes) until golden brown.  While the scones are cooling, prepare the icing.

For the Icing

  1. Melt/soften coconut butter and coconut oil.

  2. Mix the coconut oil and coconut butter with the vanilla extract, cinnamon, and coconut sugar until fully incorporated.

  3. Using a spoon, drizzle the icing over the scones.  Then, sprinkle coconut sugar on top (if desired).

  4. The icing should harden as it cools.  Then, dig in!  Store leftovers in the refrigerator or freezer.

Recipe Notes

We use and recommend this tigernut flour, this gelatin, and this palm shortening.