I love holiday food. I have been thinking about what my holiday menu will be like for the past month, no lie. One of my FAVORITE meals of the day, hands down, is breakfast. That’s one thing I love about the holiday season, actually having the time to make special breakfasts. I love making special foods for the holidays, but I also don’t want to spend my entire day in the kitchen. So I look for AIP Christmas recipes that are not only delicious, but also quick and easy (like my Cranberry Orange Bread)! These Cinnamon roll AIP Scones are a perfect AIP Christmas recipe idea for your breakfast table.
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These Cinnamon Roll AIP Scones pair a warm gooey cinnamon sugar filling with the hearty texture of a scone and are topped with a maple sugar glaze. These are 100% yum. This AIP scone recipe uses a blend of flours to make the dough and it is AIP, Paleo, and Vegan. Plus, like I said I like a quick recipe; these scones take only 10 minutes of prep and the dough can be made ahead of time to save on cooking time the day of. Scones are a perfect AIP holiday recipe and make a great breakfast or snack. I love this AIP Christmas recipe because it has the delicious cinnamon roll filling, but is SO easy to make! You will love this recipe for your holiday breakfasts and snacks!
Tips on making this AIP Christmas Recipe
Can I make these AIP scones ahead of time?
These scones taste best baked the day that you serve them. After a few days the texture begins to get a little tough. What works best is making the dough ahead of time and freezing it. When you are ready to bake them, do not let them thaw just put them on a baking sheet. They may need to bake 3-5 minutes longer because the dough was frozen. Also, wait to add the glaze until you are ready to serve the scones so the glaze doesn’t melt into the scones.
Do I need to use cold shortening?
To achieve a more flakey texture in these AIP scones, it is best to refrigerate or even freeze the palm shortening before you use it in the recipe. If your shortening is room temperature, it won’t ruin the scones, but they will have a better, flakier texture with cold shortening. It is also helpful to use cold coconut milk and maple syrup.
How to make sure this AIP Christmas recipe bakes evenly
To make sure the AIP scones bake evenly, bake them on the middle rack of the oven and flip the cookie sheet halfway through the baking time. I do find that the bottom of these scones bakes very quickly, so keep an eye on them while they are in the oven to avoid burning them. You may also want to check the bottoms to make sure they are not getting too dark.
Making this AIP Christmas Recipe: Cinnamon Roll AIP Scones
Start by preheating the oven to 350 degrees Fahrenheit.
First measure out the palm shortening and place it in the freezer to chill.
Next, make the cinnamon sugar filling. In a small bowl measure out the cinnamon roll scone filling. Mix together the coconut sugar, cinnamon, and coconut oil and set aside.
In a measuring cup, measure out the coconut milk and add in the apple cider vinegar and also set aside.
In a large bowl, mix all the dry ingredients together. Add the cassava flour, coconut flour, tapioca flour, baking soda, and salt in a large bowl, and stir until well incorporated. Next add in the cold palm shortening.
Stir the palm shortening into the flour until small clumps start to form. The mixture will be coarse. Then add the maple syrup to the mixture and stir again. Finally, add the apple cider vinegar coconut milk mixture into the dough.
The dough should stick together and not crumble apart. If your dough is too wet add a tablespoon of cassava flour, if your dough is too crumbly, add a tablespoon of coconut milk.
Forming the AIP Scones & Baking
Once the dough is the right consistency, split the dough into two portions. Flatten one portion of dough on a piece of parchment paper or a counter dusted with tapioca flour and spread the cinnamon sugar to cover the entire surface. Take the second half of dough and flatten it to cover the bottom part.
Coat the dough with coconut cream and sprinkle some coconut sugar and cinnamon on top. Cut the dough into 8 pieces, you can stick the dough in the freezer and save it for later or place the scones on a cookie sheet and bake for 15-17 minutes. To make sure they bake evenly, bake them on the middle rack of the oven and flip the cookie sheet halfway through the baking time.
I do find that the bottom of these scones bakes very quickly, so keep an eye on them while they are in the oven to avoid burning them. You may need to check the bottom to see how they are baking.
Making the Maple Sugar Glaze
While the scones are baking, add the ingredients for the glaze: maple sugar, coconut butter, coconut milk, and salt. Stir until well incorporated and set to the side. If the glaze is too thick to drizzle you can microwave it for a couple of seconds to warm up the coconut butter.
Once the scones cool, add the glaze to the scones or wait to add the glaze until you are ready to serve the scones. Store the scones in an airtight container for up to 5 days. As they sit the texture will become tough, but if you reheat them the texture will soften up.
If you liked this AIP Christmas recipe, you should check out these!
Cinnamon Roll AIP Scones
Ingredients
Scone dough
- ½ Cup Cassava flour
- ⅓ Cup Coconut flour
- ¼ Cup Tapioca flour
- ½ Teaspoon Baking soda
- ¼ Teaspoon Salt
- 3 Tablespoons Shortening chilled
- ¼ Cup Maple syrup
- ⅓ Cup Coconut milk
- 2 Teaspoons Apple cider vinegar
Cinnamon Sugar Filling
- 3 Tablespoons Coconut sugar
- 1/2 Teaspoon Cinnamon
- 1 Tablespoon Coconut oil
Maple Sugar Glaze
- 1 Tablespoon Powdered maple sugar
- 1 Tablespoon Coconut butter
- 2 Tablespoons Coconut milk
- Pinch of Salt
Instructions
- Start by preheating the oven to 350 degrees Fahrenheit.
- Start by measuring out the palm shortening in a small bowl and placing it in the freezer to chill.
- In a small bowl measure out the cinnamon roll scone filling. Mix together the coconut sugar, cinnamon, and coconut oil and set aside.
- Measure out the coconut milk and add in the apple cider vinegar and set aside.
- In a large bowl, mix all the dry ingredients together. Add the cassava flour, coconut flour, tapioca flour, baking soda, and salt in a large bowl, and stir until well incorporated.
- Next add the cold palm shortening to the dry ingredients and stir until small clumps start to form. The mixture will be coarse. Then add the maple syrup to the mixture and stir again. Finally, add the apple cider vinegar coconut milk mixture into the dough.
- The dough should stick together and not crumble apart. If your dough is too wet add a tablespoon of cassava flour, if your dough is too crumbly, add a tablespoon of coconut milk.
- Once the dough is the right consistency, split the dough into two portions. Flatten one portion of dough on a piece of parchment paper or a counter dusted with tapioca flour and spread the cinnamon sugar to cover the entire surface. Take the second half of dough and flatten it to cover the bottom part.
- Coat the dough with coconut cream and sprinkle some coconut sugar and cinnamon on top. Cut the dough into 8 pieces, then place them on a cookie sheet and bake for 15-17 minutes. To make sure they bake evenly, bake them on the middle rack of the oven and flip the cookie sheet halfway through the baking time.
- I do find that the bottom of these scones bakes very quickly, so keep an eye on them while they are in the oven to avoid burning them. You may need to check the bottom to see how they are baking.
- While the scones are baking, add the ingredients for the glaze. Stir until well incorporated and set to the side. If the glaze is too thick to drizzle you can microwave it for a couple of seconds.
- Once the scones cool, add the glaze to the scones or wait to add the glaze until you are ready to serve the scones. Store the scones in an airtight container for up to 5 days. As they sit the texture will become tough, but if you reheat them the texture will soften up.
