Almond Flour Cinnamon Roll Scones

Almond Flour Cinnamon Roll Scones

These delicious cinnamon roll style scones are perfect for your Easter brunch.  A sweet treat without the gluten.  They do take a little prep work, but well worth the effort.  If you don't have time to do the entire process before your meal, you can also make the log ahead of time, refrigerate, slice and bake when you are ready to eat them.


For the Scone:
2 cups Almond Flour
1 cups finely chopped roasted and salted almonds
1/4 tsp baking soda
1/4 cup coconut oil, melted
2 T honey
2 eggs at room temperature (if the eggs are cold it will cause the coconut oil to harden)

Filling:
1/2 cup raisins + 4 drops cardamom essential oil
1/2 cup dried cranberries + 4 drops of wild orange essential oil
1/3 cup honey
1/3 cup chopped pecans
1/3 cup chopped walnuts
2 T ground cinnamon

1. Mix the raisins + cardamom oil in a bowl and set aside.  Do the same with the dried cranberries + wild orange oil.
2.  Mix almond flour, finely chopped almonds, and baking soda.  In separate bowl combine Coconut oil, honey and eggs.  Mix the egg and flour mixture together until it easily clumps into a ball.  Cover and put in refrigerator for 15 minutes.
3.  Make filling while dough is in refrigerator.  Mix together raisins, dried cranberries, honey, chopped pecans and walnuts, and cinnamon.
4.  Place dough ball onto a long piece of plastic wrap (about 15 inches long) and cover with another piece of plastic wrap the same size.  Using a rolling pin, roll out dough in between the two sheets of plastic wrap.
5.  Remove the top sheet and cover with the filling.  You may need to use your fingers for this part.
6.  Starting at one of the short ends, roll tightly into a log.  Use the plastic wrap on the bottom to help you.

7.  Once the log is completely rolled, wrap up in plastic wrap and place back in refrigerator for 20 minutes.
8.  Preheat oven to 350.
9.  Slice the dough into about 1 inch sections and place on a baking sheet.  Do not crowd the rolls or they will not cook evenly.
10.  Bake about 15 minutes and Enjoy!