Servings
8
Prep Time
15 minutes
Cook Time
20 minutes
Author:
Missy J's
If you already love our Carob Chip Scones, this cozy variation is just as delicious with a warm cinnamon twist. This recipe uses the same soft and buttery scone base, but swaps the carob chips for rich carob powder and plenty of cinnamon for a deeper, comforting flavor. The result is a lightly sweet, tender scone with crisp golden edges that tastes bakery-worthy but comes together easily at home. These scones are perfect with a cup of tea or coffee and are even more indulgent served with clotted cream or jam.
Ingredients
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2 cups whole wheat flour or gluten free flour
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¼ cup coconut sugar or allulose powder
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¼ cup carob powder
2 tbsp cinnamon
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1 ¼ tsp baking powder
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¼ tsp baking soda
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¼ tsp sea salt
½ cup unsalted butter, cold
¾ cup buttermilk (you can sub plain yogurt or 2 ½ tsp lemon juice or vinegar with milk to equal ¾ cup.)
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1 tsp vanilla extract
¼ cup cinnamon sugar mix(for topping)
CINNAMON CAROB SCONES
Directions
CINNAMON CAROB SCONES
Preheat the oven to 400°F. Whisk together flour, coconut sugar, carob powder, cinnamon, baking powder, baking soda, and sea salt in a large bowl.
Cut the cold butter into chunks and add it to your bowl of dry ingredients. Cut the butter into the flour mixture with a pastry cutter or simply use your hands, breaking all of the butter into smaller pieces and incorporating it into the flour mixture until it resembles sand.
In a small measuring cup, mix together the buttermilk and vanilla. Pour into the flour mixture and mix until JUST combined. DO NOT over mix, this will make the scones too flat and dense.
Put a small amount of flour onto a clean surface and knead the dough briefly, adding a little more flour if the dough is too sticky. Shape the dough into a large circle that is about 1 ½ - 2 inches thick. Cut the circle in half and then each half into 4-5 wedges (depending on how big you want your scones).
Put the wedges on a baking sheet covered with parchment paper. Brush the tops with a little bit of milk(or water) and then sprinkle with the cinnamon sugar mixture.
Bake for 20-22 minutes until the tops are golden brown and the toothpick inserted comes out clean. Cool on a wire rack and enjoy!
Recipe Note
If you do not have buttermilk you can easily sub plain yogurt or sour cream.
Use a little less than ¾ cup and add some water to thin it out a little.
You can also add 2 ½ tsp of vinegar or lemon juice to a ¾ measuring cup and then fill with milk. Stir and let sit for at least 5 minutes before using.
You can easily make these vegan by replacing the butter with a plant based butter or coconut oil and using a plant based yogurt.
