Cinnamon Swirl Scones- Gluten Free

By coffeycake

Ingredients

• Filling:
• Makes 12
• 1/3 cup coconut sugar 1/2 cup pitted Medjool dates
• 1/4 cup virgin coconut oil, at room temperature (not melted)
• 2 1/2 teaspoons ground cinnamon
• Dough:
• 1 cup (134 grams) brown rice flour
• 1/2 cup (54 grams) arrowroot starch, plus extra for rolling
• 1/2 cup (48 grams) blanched almond flour*
• 3 tablespoons whole psyllium husks
• 1 tablespoon coconut sugar
• 1 tablespoon baking powder 1/2 teaspoon sea salt
• 3 tablespoons virgin coconut oil, at room temperature (not melted)
• 1/2 cup unsweetened almond or rice milk
• 1 large egg, lightly beaten

Details

Adapted from dailybitesblog.com

Preparation

Step 1

Preheat the oven to 400 degrees F.

Lightly grease 12 cups of a standard muffin pan with coconut oil.

Make the filling:

in a food processor fitted with the steel blade, process the coconut sugar and dates until the dates are finely chopped, about 30 seconds.

Add the coconut oil and cinnamon and pulse just to combine, about 10 one-second pulses.

Set aside.

Make the dough:

in a large mixing bowl, whisk the brown rice flour, arrowroot starch, almond flour, psyllium husks, coconut sugar, baking powder, and salt to combine.

Using a pastry cutter, work the coconut oil into the dry ingredients until pieces of oil are no larger than a small pea.

Stir in the milk and egg.

Flour a piece of parchment paper with arrowroot starch.

Roll out the dough into a rough rectangular shape about 1/4-inch thick, flouring the dough lightly with arrowroot as needed to keep the rolling pin from sticking.

The dough will be fairly delicate, so be gentle. Sprinkle the cinnamon filling evenly over the dough (leaving a 1/2 – 1 inch border around the edge).

Carefully roll up the rectangle, using the parchment paper to help you maneuver the dough if needed.

Pinch any cracks in the dough back together as you work.

Cut the dough into 12 rolls. (A bench scraper or sharp chef’s knife works well for this.)

Place the rolls in the greased muffin pan. Bake the scones for about 20 minutes or until golden brown and firm to the touch.

Cool for at least 20 minutes before serving.

*Ingredient Note: Bob’s Red Mill almond flour will also work for this recipe, even though it’s not the brand linked to above.