These cinnamon scones are tender, moist, and full of warm flavors perfect for serving for a special breakfast, coffee with friends, or brunch. You’d never guess they are gluten free, but be sure to use the heavy cream as it plays an important part in the taste of these scones. Cinnamon chips are available seasonally in many gr0cery stores around Thanksgiving or look for them online. Store in an air tight container and they will keep fresh for 2-3 days.


2 c (8 oz) Better Batter Gluten Free Flour

1/2 c light brown sugar

2 1/2 tsp baking powder

1 1/4 tsp cinnamon

1/2 tsp salt

1/2 c (1 stick) unsalted butter, frozen

1/2 c heavy cream, plus a little more for brushing

1 egg

1 tsp vanilla

1 1/4 c cinnamon chips, such as Hershey’s brand

sugar for sprinkling


3/4 c Better Batter Corn Free Powdered Sugar

3+ Tbl black coffee (or for a vanilla glaze use milk, half-and-half, or heavy cream)

1/4 tsp vanilla

Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper and set aside.

In a large bowl, whisk the flour, brown sugar, baking powder, cinnamon and salt. Grate the frozen butter using a box grater and add it to the flour mixture, combine it with a pastry cutter, two knives or your fingers until it looks like coarse meal. Set aside.

In a small bowl, whisk the cream, egg, and vanilla together. Fold the cream mixture into the flour mixture until everything is moistened. Gently fold in the cinnamon chips being careful not to overwork the dough. Shape the dough into a large ball and transfer to the parchment lined cookie sheet. Press the scone dough into a 8-inch round and cut into eight wedges with a sharp knife. Brush a small amount of cream on the scones and then sprinkle with sugar. Use a pie server or knife to separate the scones, leaving space between each one as they will spread when baking. Bake 20 minutes or until lightly golden. Remove from the oven and allow to cool for a few minutes. Meanwhile make the glaze by whisking all of the glaze ingredients together until completely smooth, adding additional liquid as needed to thin the glaze to drizzle right before serving. Makes 8 scones.

Adapted from Sally’s Baking Addiction.