Cinnamon Roll AIP Scones
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 AIP scones use a blend of flours to make the dough and they are AIP, Paleo, and Vegan. And like I said they are quick to make; they take only 10 minutes of prep! Scones are a perfect AIP Holiday recipe and make a great breakfast or coffee snack.
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.
Notes
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.
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. 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.