Soft, flaky, and delicately spiced, these Gluten-Free Cinnamon Brown Sugar Scones taste like something straight from your favorite bakery case.  Made with old fashioned oats, warm spice, and rich dark brown sugar, these scones strike the perfect balance between rustic and indulgent. Each triangle bakes up beautifully crisp on the edges while staying soft and flaky inside—the kind of treat that makes even an ordinary morning feel a little more special.

What truly sets these scones apart is the finishing touch: a lightly sweet cinnamon cream cheese glaze that melts into every nook and cranny without overwhelming the warm, cozy flavors beneath. They’re simple to prepare, entirely gluten-free, and just right for slow weekends, fall mornings, holiday brunch spreads, or anytime you want a homemade baked good that feels both nostalgic and elevated.

In this post, I’ll walk you through how to make the dough, shape and bake the scones, and whip up the dreamy glaze that ties everything together. Whether you’re new to gluten-free baking or already a scone lover, these cinnamon brown sugar beauties are about to become a new favorite!

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Why You’ll Love This Recipe

Cozy cinnamon flavor
Warm cinnamon paired with rich dark brown sugar gives these scones a deep, comforting sweetness that’s perfect for slow mornings and seasonal baking.

Tender, flaky texture
Grated frozen butter and cold ingredients create those classic scone layers—crisp on the edges, soft and moist in the center.

Gluten-free (but no one would guess!)
Made with a quality 1:1 gluten-free flour blend and pulsed oats, these scones deliver bakery-style results without gluten.

Easy to make ahead 
The dough chills and freezes beautifully, making this an ideal recipe for prepping ahead of holiday brunches or busy mornings.

Topped with a cinnamon cream cheese glaze  
Sweet, creamy, and just thick enough to drizzle without soaking in, the glaze adds the perfect finishing touch.

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Ingredient Notes

Old Fashioned Rolled Oats:
Pulsed oats add structure, subtle nuttiness, and a rustic texture to the scones. Make sure to use old fashioned rolled oats, not quick-cooking or instant, for the best consistency.

Gluten-Free 1:1 Flour:
A high quality gluten-free 1:1 flour with xanthan gum ensures these scones are tender yet sturdy. It helps mimic the structure of traditional wheat flour for a reliable, consistent crumb.

Dark Brown Sugar:
Dark brown sugar brings moisture, caramel-like sweetness, and added depth from the molasses. It pairs beautifully with cinnamon and makes the scones taste warm and rich.

Baking Powder:
A full tablespoon of baking powder gives the scones the perfect lift, helping them bake up tall, light, and flaky. 

Cinnamon and Salt:
Cinnamon adds that signature cozy flavor, while a touch of salt balances the sweetness and enhances every warm, spiced note.

Frozen Unsalted Butter:
Grating frozen butter is the secret to creating flaky layers. The tiny butter shards distribute evenly and melt during baking, creating pockets of steam that make the scones light and tender.

Heavy Cream and Egg:
Cold heavy cream and an egg provide richness, tenderness, and moisture.  Keeping everything cold helps the scones maintain their structure as they bake.

Vanilla Extract:
Vanilla rounds out the sweetness and enhances the warm, cozy flavors.

Cinnamon Sugar Topping:
A simple mix of cinnamon and sugar adds sparkle, texture, and even more warm flavor to the tops of the scones. It also helps them bake to a beautiful golden finish.

Cinnamon Cream Cheese Glaze:
Softened cream cheese, powdered sugar, cinnamon, vanilla, and a touch of milk come together for a thick, velvety glaze. It’s sweet, slightly tangy, and just thick enough to drizzle without melting into the scone. 

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How to Make Gluten-Free Cinnamon Brown Sugar Scones

See the recipe card below for the full ingredient list, measurements, and instructions

Step 1: Pulse the oats in a food processor a few times and then add them to a bowl along with the gluten-free 1:1 flour, dark brown sugar, baking powder, cinnamon, and salt.  Whisk to combine.

Step 2: Add the frozen grated butter and work into the dry ingredients until it resembles coarse crumbs.

Step 3: Whisk together the heavy cream, egg, and vanilla extract and pour into the bowl in three additions, stirring with a rubber spatula or wooden spoon after each addition until a shaggy dough forms.

Step 4: Pour the dough onto a lightly floured work surface, shape into a disk, and wrap in plastic.  Place the dough in the refrigerator for 30 minutes and then transfer to the freezer for an additional 30 minutes.

Step 5: When ready to bake, slice the dough into 8 equal triangles.

Step 6: Place the scones on a parchment lined baking sheet.  Brush with heavy cream and sprinkle with cinnamon sugar.

Step 7: Bake at 400F on the center rack of the oven for 13-18 minutes until golden brown.

Step 8: Whisk together the cream cheese, powdered sugar, milk, cinnamon, vanilla, and salt to make the glaze.

Step 9: Drizzle the glaze over the scones and enjoy!

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Recipe Tips

Keep everything cold
Cold ingredients are essential for flaky scones. Using frozen, grated butter and cold heavy cream helps the dough stay firm, which creates those beautiful layers as the scones bake. If the dough starts to feel soft or sticky, pop it back in the fridge or freezer for a few minutes. 

Grate the butter for the perfect texture
Grated butter distributes evenly throughout the dough and is much easier to work in than cubed butter. This small step makes a big difference in the final texture—light, flaky, and tender.

Don’t overmix the dough
Your dough will look shaggy at first, and that’s exactly right. Mix just until everything starts coming together, then gently knead it on your work surface to form the disk. Overworking will make the scones dense instead of tender.

Chill the dough twice
The combination of a refrigeration chill and a short freeze helps the scones maintain their shape in the oven while keeping the butter extra cold. This leads to taller, flakier, more bakery-style results.

Use a sharp knife to cut clean triangles
A clean, sharp cut helps the layers lift as they bake. If the dough drags or smears, dust your knife with a bit of gluten free flour between slices.

Bake until lightly golden
These scones bake quickly—13 to 18 minutes—so keep an eye on them. They should be lightly golden on top and just beginning to turn crisp around the edges. Overbaking will make them dry.

Glaze when slightly warm or fully cool
For a thicker drizzle that sits beautifully on top, allow the scones to cool completely. For a softer glaze that melts slightly into the cracks, glaze while just barely warm.

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Photography by Creating Kaitlin

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