Cinnamon Roll Scones (GF+V)

Cinnamon Roll Scones

Hello, Beauties! I was making a batch of Minimalist Baker’s Coconut Oil Blueberry Scones last week (divine scones, by the way. And totally plant-based ingredients) and I was reminded of my own delicious creation — The Cinnamon Roll Scone. I totally forgot about them! I originally wrote/posted this recipe back in 2017 in my vegan days when my family was hesitant to enjoy anything that was both vegan and gluten free. This one is a winner, though. Similar in taste and texture to a coffee cake, these melt-in-your-mouth scones are best served warm with your favorite hot sip in your hand.

So, do it:

  • 2 cups of Bob’s Red Mill 1-to-1 Gluten Free Flour
  • 1/4 cup sugar (I like coconut)
  • 1 scant tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla powder*
  • 1/4 cup cold vegan butter
  • 1/2 cup yogurt (coconut or soy)
  • 1/2 cup oat milk (Don’t substitute!)**

Crunch Topping:

  • 1/4 cup organic cane sugar (coconut sugar won’t work!)
  • 2 tablespoons softened vegan butter
  • 2-4 teaspoons cinnamon (depending on taste)
  • 1 tablespoon pearl sugar*


  • 1 cup powdered sugar
  • Oat milk

Heat the oven to 400F and line a cookie sheet with parchment paper (you’ll thank me later).

Whisk the flour, sugar, baking powder, baking soda, salt, and vanilla powder in a medium-sized bowl. Using a pastry cutter, cut the cold butter into the flour mixture until the butter is in pea-sized pieces. In a small bowl, whisk the yogurt and the milk together. Make a well in the middle of the flour and butter mixture and pour in the wet ingredients. FOLD the wet and the dry together GENTLY. Gluten free flours make glue quite easily so work quickly and fold the dough only until there are no dry streaks. The dough may look a little crumbly, but if you can squeeze it together and it holds then your dough is perfection.

Turn the dough out onto the cookie sheet. Pat the dough into a 9 inch-ish circle. Leave the edges rough!!! That makes the best scone edge. Cut the scones into 8 triangles WITHOUT moving them from their place on the cookie sheet.

In a small bowl stir together the crunch topping ingredients and spread this mixture evenly over the top of the scone dough.

Bake for 20 minutes or until the topping is crisp and the edges are golden. Cool on the baking sheet for 10 minutes.

Meanwhile, make the glaze by adding 1 teaspoon of oat milk to the powdered sugar until it makes a thick drizzle. Drizzle that lusciousness in a snail shell pattern over the warm scones and serve.


Recipe adapted from Sarah Bakes Gluten Free

*I find it at Kroger in the international section

**I find this is the non-refrigerated milk section where all of the “boxed” plant milks are

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