Gluten Free Cinnamon Scones
By: Cooking Gluten Free
Published: Sunday, March 20, 2011 - 6:29pm

Ingredients




2 cups blanched almond flour
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
5 tablespoons Earth Balance butter, vegan
1 whole egg
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!