Gluten Free Maple Cinnamon Scones

 Maple Cinnamon Gluten Free Scones 🍁

Scones: 24 (or if smaller about 48)

Bake Time: 25min 

Oven Temperature: 350℉



1 cup buttermilk (substitute= 1 tbsp lemon juice + 1 cup milk. Let set for 5-10min)

1 cup heavy cream (substitute= ¼ cup melted butter + ¾ cup milk -mixed) 

1 cup butter, softened (2 sticks) 

1 tsp Salt

1 tsp Cream Of Tartar 

1 ½ tsp Cinnamon

¼ cup Real Organic Maple Syrup  

5 cups GF All Purpose Flour 

Maple Glaze: 

1 ¼ cups Confectioners' Sugar 

⅓ cup Real Organic Maple syrup 

½ tsp Vanilla Extract 

  • If too thick, add 1 tsp Real Organic Maple Syrup 


Stand-mixer (or bowl)

Measuring Cups & Spoons 

Baking pans (1-2 based on size) 

Rubber spatula or wooden spoon

Large cutting board or pastry board 


Making substitutes may take a few extra minutes but is totally worth it. I have found in my own baking I love using these substitutes much more than the original. It also helps if you don't have something on hand you can usually find a quick and easy substitute that works just as well as the original.  

For the best baking results, bake one pan at a time in the middle rack of the oven. This will ensure an even bake throughout all of your baked goods. 


  1. If using Substitutes, make those first. Buttermilk: place the lemon juice and milk in a cup and set aside. Heavy Cream: melt the butter and place in a bowl then add in the milk. Mix together. 
  2. Preheat the oven to 350.
  3. In a bowl mix the heavy cream, butter, salt, cream of tartar, cinnamon, and maple syrup together. Then you will slowly add in the flour one cup at a time. After 2 cups of flour, pour in the buttermilk then add the rest of the flour. Using a rubber spatula or spoon, mix wet and dry ingredients until all are combined. Turn out dough onto a large cutting board and combine with hands until the dough holds together. 
  4. Separate the dough in 2 portions. Set one aside. Using the other dough, make a long rectangle. Using a sharp knife, cut the rectangle into 6 equal squares. Cut these squares diagonally into triangles. There should be 12 triangles. Transfer the triangles onto an oiled pan. Repeat until no more dough. [if you want smaller scones= Cut the rectangle into 6 squares then cut each square into an X (4 triangles). There should be 48 small triangles].
  5. Bake one pan at a time for 25 minutes (if smaller triangles= 20 minutes). They will be golden brown when you pull them out. Let them cool for 10+ minutes. While cooling make the Glaze. 
  6. Glaze time! To make the glaze, measure the confectioners sugar into a bowl. Then add in the maple syrup and vanilla extract and mix. At first it will look like there is too much confectioners' sugar but it will once tired enough look like a glaze. But if needed totally add in the extra maple syrup. 
  7. Now put the glaze on the scones.To put the glaze on: dip each scone face down into the glaze. Let the glaze dry and enjoy! 

This is one of our family favorite treats! It is a good low sugar treat we all love to have (the only sugar besides the maple syrup is in the glaze). I hope you all like this recipe! See you next Friday! 



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