Glazed Coffee Scones with Cinnamon Chips {Gluten Free}

I got for you today fresh buttered  coffee scones that are hot from the oven. They are delightful, slightly sweetened and flavored with coffee and cinnamon.They are fluffy and light, they are gluten free. 

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I made scones for the first time years ago. I made strawberry ones, by Savita,  a talented food blogger. They were perfect, flaky and tender, with fresh strawberry. And I asked my husband back then, do you think I’m better at cooking or baking? He said I guess baking. And that’s when I started seeing myself as a real baker. Not like I needed a validation of my abilities, but it’s more like of moment of the truth.

Baking needs patients, it takes lots of time.. big chunk of your day. Well, it depends on what you are baking obviously. But it needs planning ahead. Baking to me, feels like kind of a therapy.

Coffee scones 

I made these scones over and over , I’ve tried several non dairy options and butters, and when I made it vegan it was a bit bland. I’m not saying that vegan scones can’t be good , and I’m still searching, practicing, and looking for a great recipe to share. However, this recipe has subtle hints of coffee and cinnamon, and I wanted the original flavor of scones to shine, which is butter. That’s why I opt to keep it vegetarian after so many trials .

And to make it even easier, I made it using the baking flour 1 to 1 by Bob Red Mill. It’s fairly easy to use and you don’t need to keep xanthan gum in your cupboard. However, these days, when I’m away from the screen, I’m testing and working on to my own blend of flours. I’m so happy that, I’ve experimented with a lot of flours and starches this years. I’ll share them with you later when I  have my mix ready for different baked goods.

These scones are to die for! They are buttery, soft inside, and a but crumble just like scones should be.

This one tastes so good on its own, believe me, even the cinnamon chips and icing are extras! Ofcourse, cinnamon chips are great and compliment the coffee flavor. And they are not overpowering like chocolate chips. Icing here is totally optional, to be honest I put it for the photo style only.  I know many people like it, and feel more encouraged to try the recipe .

Coffee

I’ve wrote about coffee before, and I added few recipes here on the blog, like this gingerbread espresso oatmeal  or this espresso maca smoothie. It’s very healthy and may reduce the risk of developing many diseases. However, in this recipe , the amount is subtle. So I encourage you, to drink your cup of coffee in the morning to get all the benefits!

These scones today are not packed with nutrients as I do usually with my recipes, but they totally worth the indulgence and the calories. Every single calorie!

💬 FAQs — Coffee Scones (Gluten-Free)

1. Can I make these scones dairy-free or vegan?
Yes! You can replace butter with vegan butter and use plant milk, but note that the flavor will be milder. The butter adds richness that makes the scones taste classic.

2. Can I freeze coffee scones?
Absolutely. Let them cool completely, then store in an airtight container or freezer bag for up to 2 months. Reheat in the oven for 5–8 minutes before serving.

3. What type of coffee should I use?
Instant coffee or espresso powder works best — it blends evenly and enhances the cinnamon flavor without bitterness.

4. Can I make these without cinnamon chips?
Yes, the recipe tastes great without them! You can also substitute chocolate chips, nuts, or dried fruits for a different twist.

5. How do I make sure my scones are light and fluffy?
Use cold butter and don’t overmix the dough. Handle it gently — that’s the secret to soft, crumbly scones.

6. Can I use another gluten-free flour?
You can, but results may vary depending on the mix. I used Bob’s Red Mill 1-to-1 Baking Flour, which already contains xanthan gum for structure. If you’re using a different blend, check if it includes a binder (like xanthan or guar gum). Otherwise, add about ½ teaspoon per cup of flour to get the same light, flaky texture

Enjoy!

Shop the recipe

Bob’s Redmill Gluten Free Flour 
 

Hershey’s cinnamon chips 

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Yield: 14

Glazed Coffee Scones with Cinnamon Chips {Gluten Free}

Cook Time: 15 minutes

Total Time: 15 minutes

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Ingredients

• 180 g gluten free 1 to 1 baking flour
• 1 Tb baking powder (GF if necessary)
• 90 g butter
• 120 ml milk
• 2 tsp instant coffee
• 2 tsp cinnamon
• 1/8 tsp salt
• 60 g granulated white sugar
• 60 g cinnamon chips
• 20g cornstarch (GF if necessary)
• 1 large egg beaten
• 1 Tb Milk for brushing the scones

Instructions

1. Preheat the oven to 200C, 400F ?
2. Cut the butter in to small cubes and keep refrigerated .
3. Into a big bowl mix the dry ingredients, flour, sugar, cinnamon, salt, baking powder, and espresso powder.
4. Add the cold butter to the dry ingredients mix, and then with a fork or a pastry cutter, incorporate the butter into the mix, don't use your hand, so the butter won't melt.
5. Add to the dry mix the milk, egg, cinnamon chips and fold lightly.
6. transfer the dough to a floured surface, and gently press it to form a big circle with 1 inch think .
7. You can cut the dough into wedges or into small circles
8. Brush the scones with milk, hen transfer them to a baking tray covered with parchment paper.
9. Put the tray in the oven and bake the scones for 10-13 minutes, or until they are lightly golden brown.
10. Enjoy them fresh and freeze leftovers in an air tight container, is there is any!