Grain-Free Paleo Cinnamon Roll Scones

Ingredients

For the Flaky Scone Dough:

• 2 cups superfine blanched almond flour
• 0.66 cup tapioca starch or arrowroot flour (creates light flaky pastry structure)
• 3 tbsp organic coconut flour
• 1 tbsp baking powder and 0.5 tsp coarse Celtic sea salt
• 0.33 cup cold solid grass-fed ghee or solid virgin coconut oil (cut into small pea-sized cubes)
• 1 large pasture-raised egg, beaten
• 0.33 cup pure Grade A dark maple syrup
• 0.25 cup full-fat culinary coconut cream
• 1.5 tsp pure Madagascar vanilla extract

For the Cinnamon Roll Swirl:

• 0.33 cup unrefined coconut sugar
• 1.5 tbsp Ceylon cinnamon
• 2 tbsp melted grass-fed ghee or coconut oil

For the Vanilla Coconut Butter Glaze:

• 0.33 cup melted coconut butter (artisana)
• 2 tbsp pure maple syrup and 2 tbsp warm coconut cream
• 1 tsp pure vanilla extract and pinch of fine sea salt

Step-by-Step Instructions

1. Preheat Oven & Prep Sheet: Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
2. Whisk Dry & Cut Cold Ghee (Flaky Pastry Invariant): In a large mixing bowl, whisk together almond flour, tapioca starch, coconut flour, baking powder, and Celtic sea salt. Add the cold cubed ghee. Using a pastry cutter or two forks, cut the ghee into the dry flour mixture until pea-sized crumbs form.
3. Whisk Wet & Form Dough: In a separate bowl, whisk together the egg, maple syrup, coconut cream, and vanilla extract. Pour wet ingredients into the dry flour mixture. Stir with a spatula until a soft, pliable dough forms. (Do not over-mix).
4. Make Cinnamon Swirl & Marble Dough: In a small bowl, stir together coconut sugar, cinnamon, and melted ghee into a paste. Turn half of the scone dough out onto parchment paper; flatten into a 7-inch disc. Spread cinnamon paste over top, then press remaining dough over the filling. Gently fold and pat into an 8-inch round disc (approx. 1 inch thick) to create marbled cinnamon layers.
5. Slice into Triangles: Using a sharp chef's knife dusted in tapioca starch, cut the disc into 8 equal triangular wedges. Gently separate wedges and arrange them 2 inches apart on the prepared baking sheet.
6. Bake to Golden Perfection: Bake at 375°F for 14 to 16 minutes until edges are golden-brown, tops are firm and set, and kitchen is filled with sweet cinnamon aroma. Transfer scones on parchment to a wire cooling rack for 10 minutes.
7. Glaze & Serve: Whisk together melted coconut butter, maple syrup, warm coconut cream, vanilla, and sea salt until smooth and pourable. Drizzle glaze generously over warm scones. Serve immediately with hot coffee or tea!

Nutritional Breakdown (Per Scone)

Chef's Paleo Nutritional Science

Ceylon cinnamon (Cinnamomum verum) is packed with polyphenolic proanthocyanidins that improve glucose uptake via GLUT4 translocation. Almond flour provides dense magnesium and dietary fiber, while grass-fed ghee delivers butyric acid and fat-soluble Vitamins A, D, and K2.

Frequently Asked Questions