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Gluten-free cinnamon roll scone with a cinnamon swirl and cream cheese frosting
Noah Reed

Gluten-Free Cinnamon Roll Scones

Buttery triangular scones with a cinnamon ribbon and cream cheese frosting.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Chilling (minimum) 15 minutes
Servings: 8 scones
Ingredients Method Notes

Ingredients
  

Cinnamon filling
  • 30 g unsalted butter softened
  • 35 g light brown sugar
  • 1 tbsp ground cinnamon
Scone dough
  • 360 g plain gluten-free flour blend plus extra for rolling
  • 75 g granulated sugar
  • 3 tsp baking powder
  • 3/4 tsp xanthan gum; omit if already in the blend
  • 1/2 tsp salt
  • 170 g cold unsalted butter cubed
  • 190 g cold full-fat plain or Greek yogurt plus 1–2 tbsp if needed
  • 2 tsp vanilla extract
Finishing
  • 1 –2 tbsp plain yogurt for brushing
  • 1 tbsp granulated sugar mixed with 1/4 tsp cinnamon
Cream cheese frosting
  • 170 g full-fat cream cheese room temperature
  • 40 g powdered sugar
  • 1 tsp vanilla extract

Method
 

  1. Stir the softened filling butter, brown sugar and tablespoon of cinnamon into a smooth paste. Keep it separate from the cold dough ingredients.
  2. Combine the flour, sugar, baking powder, xanthan and salt. Rub in the cold cubed butter, leaving some pea-size pieces. Stir in the cold yogurt and vanilla until the dough holds together. Add a little extra yogurt only if dry flour remains; knead gently three or four times.
  3. On lightly floured parchment, roll the dough to 10 × 12 inches. Spread with the cinnamon paste, roll into a 12-inch log, then pat it to a 12 × 3 1/2-inch rectangle. Small cracks are fine. Cover and freeze for at least 15 minutes, until firm.
  4. Heat a conventional oven to 400°F / 200°C. Cut the cold rectangle into four pieces, then split each diagonally to make eight wedges. Place on a fresh parchment-lined baking sheet with generous gaps.
  5. Brush with yogurt and scatter over the cinnamon sugar. Bake 18–20 minutes, until golden with browned edges. Rest on the tray for 5 minutes, then move to a rack.
  6. Mix the cream cheese, powdered sugar and vanilla until smooth, then whisk briefly until lighter. Pipe onto cooled scones.

Notes

Freeze at least 15 minutes; allow cooling before frosting
Refrigerate frosted leftovers in a sealed container for 2–3 days. These are best the day they are baked.
Contains: Milk. Check your flour blend for additional allergens.
Weigh the flour. Check labels and prevent gluten cross-contact.