Gluten Free Cinnamon Scones

Photo: Cooking Gluten Free

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

Preheat oven to 400 degrees.

In a large bowl, mix together the almond flour, tapioca flour, salt, xanthan gum, baking powder, baking soda, and cinnamon.

Cut in the cold butter with a pastry cutter or 2 forks until it resembles tiny pea-sized balls.

In a small bowl, whisk together the egg, agave nectar, and vanilla.

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.

Pour the wet ingredients into the flour mixture and mix using your hand.

Transfer to tapioca dusted parchment paper and roll in flour then form a circle about 1/2 in to 1 in. high.

Mix together the topping ingredients.

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.

Carefully transfer the scones to the baking sheet place about an inch apart.

Bake for 8-10 minutes.

Dust with extra cinnamon and serve with coffee!

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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!