Gluten Free Cinnamon Scones

Ingredients

1 cup tapioca flour+ more for dusting
1/2 teaspoon salt
1/4 teaspoon xanthan gum
1 1/4 teaspoons baking powder
1/4 teaspoon soda
1/2 teaspoon cinnamon
1/4 cup agave nectar
1 teaspoon vanilla
Topping:
1/4 cup agave nectar
1/2 teaspoon cinnamon+ more for dusting

Preparation

1
Preheat oven to 400 degrees.
2
In a large bowl, mix together the almond flour, tapioca flour, salt, xanthan gum, baking powder, baking soda, and cinnamon.
3
Cut in the cold butter with a pastry cutter or 2 forks until it resembles tiny pea-sized balls.
4
In a small bowl, whisk together the egg, agave nectar, and vanilla.
5
So lets prep before we mix the wet and dry ingredients: Tear off 2 large pieces of parchment paper. Use one to line a baking sheet and dust the other one with tapioca flour.
6
Pour the wet ingredients into the flour mixture and mix using your hand.
7
Transfer to tapioca dusted parchment paper and roll in flour then form a circle about 1/2 in to 1 in. high.
8
Mix together the topping ingredients.
9
Use a pizza cutter and cut into 8 equal parts. Then drizzle the topping on and spread out with a spoon or your hand, which is what I prefer.
10
Carefully transfer the scones to the baking sheet place about an inch apart.
11
Bake for 8-10 minutes.
12
Dust with extra cinnamon and serve with coffee!

 



About

Ever since I saw The Pioneer Woman's Sweet Cinnamon Scones, I've been dying to make a gluten and dairy free version. It just so happens that when I went into the kitchen to make these scones I was out of sugar, so I made a gluten, dairy, and sugar free version. --- I know. I know. But they're good. Really, really good!

Yield:

1.0 servings

Added:

Sunday, March 20, 2011 - 6:29pm

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