Gluten Free Cinnamon Scones
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!
Total Steps
12
Ingredients
13
Tools Needed
10
Ingredients
- 2 cup blanched almond flour
- 1 cup tapioca flour
- 1/2 teaspoon salt
- 1/4 teaspoon xanthan gum
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon (for dough)
- 5 tablespoon Earth Balance butter, vegan
- 1 whole egg
- 1/4 cup agave nectar (for dough)
- 1 teaspoon vanilla extract
- 1/4 cup agave nectar (for topping)
- 1/2 teaspoon cinnamon (for topping and dusting)
Instructions
Step 1
Preheat oven to 400 degrees.
Step 2
In a large bowl, mix together the almond flour, tapioca flour, salt, xanthan gum, baking powder, baking soda, and cinnamon.
Step 3
Cut in the cold butter with a pastry cutter or 2 forks until it resembles tiny pea-sized balls.
Step 4
In a small bowl, whisk together the egg, agave nectar, and vanilla.
Step 5
Tear off 2 large pieces of parchment paper. Line a baking sheet with one piece and dust the other one with tapioca flour.
Step 6
Pour the wet ingredients into the flour mixture and mix using your hand.
Step 7
Transfer to tapioca dusted parchment paper and roll in flour then form a circle about 1/2 inch to 1 inch high.
Step 8
Mix together the topping ingredients.
Step 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.
Step 10
Carefully transfer the scones to the baking sheet, placing them about an inch apart.
Step 11
Bake for 8-10 minutes.
Step 12
Dust with extra cinnamon and serve with coffee!