½ cup almond flour
½ cup coconut flour
1 tsp baking powder
1 tsp xanthan gum
½ tsp baking soda
½ tsp cinnamon
1 Tbsp stevia (or sugar)
1 tsp vanilla extract
1 large egg
¼ cup coconut oil, softened
1/3 cup almond milk
¼ cup brown sugar
1 Tbsp cinnamon
1 Tbsp honey
1 Tbsp water
2 Tbsp powdered sugar
Mix together flours, baking powder, xanthan gum, baking soda, ½ tsp cinnamon, and stevia in a medium sized bowl.
Add in vanilla, egg, oil and milk and mix until a ball of dough forms. If you mixture is too dry, try adding about a tablespoon of water at a time to get it to a better consistency. You want your dough to be wet and formed together but not runny or crumbly.
Blend together the brown sugar, remaining cinnamon, honey and water into a small bowl. This will become your cinnamon swirl in your scone and part of your glaze.
Once the cinnamon mix is well blended, pour half into your dough mix. Carefully blend into the dough just enough that you have some swirls.
Pour the dough onto a cookie sheet lined with parchment paper. Using your hands, shape dough into a circle about ½ to 1” thick.
Cut the circle into 8 slices and separate into scones. You could also just take your dough and form into 8 small circles-whatever shape you like.
Bake at 325°F for about 20 minutes or until slightly brown on top.
While the scones are baking, finish making the glaze. Take the remaining half of your cinnamon swirl mixture and add in powdered sugar (you could also omit this step and just use the mix by itself). Mix together until well blended.
Once scones have finished baking, let cool about 5 minutes and then drizzle on the cinnamon glaze.