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Gluten Free Cinnamon Scones

Name: Gluten Free Cinnamon Scones
Prep time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 1 cup potato starch flour; 2/3 cup tapioca flour; 2/3 cup white rice flour; 6 tablespoons sugar; 4 teaspoons gluten free baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 2 eggs; 2/3 cup ghee (measured melted) or coconut oil; 1/4 cup almond milk, soymilk or regular milk; 1 teaspoon xanthan gum; 1 teaspoon guar gum; 2 tablespoons sugar; 1 teaspoon cinnamon; New Ingredient

Prep 20 min
Total 40 min
Servings 8

Homemade scones in less than an hour, and gluten free to boot! Make it your way with one of the delicious variations below.

September 9, 2011

Ingredients

1 cup potato starch flour
2/3 cup tapioca flour
2/3 cup white rice flour
6 tablespoons sugar
4 teaspoons gluten free baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
2/3 cup ghee (measured melted) or coconut oil
1/4 cup almond milk, soymilk or regular milk
1 teaspoon xanthan gum
1 teaspoon guar gum
2 tablespoons sugar
1 teaspoon cinnamon
New Ingredient

Steps

1

Heat oven to 400°F. Place nonstick baking mat or sheet of cooking parchment paper on cookie sheet; if using parchment paper, spray paper with cooking spray (without flour).
2

In medium bowl, mix flours, 6 tablespoons sugar, the baking powder, baking soda, 1 teaspoon cinnamon and the salt; set aside. In small bowl, beat eggs, ghee, milk, xanthan gum and guar gum with electric mixer on medium speed until well blended. Add egg mixture to dry ingredients; beat on low speed until blended.
3

Coat work surface and hands with oil. Place dough on surface; pat into round, about 1 inch thick. Cut dough round into 8 wedges; place 1 inch apart on cookie sheet.
4

In small bowl, mix topping ingredients; sprinkle over dough.
5

Bake 14 to 18 minutes or until set. Remove from cookie sheet. Serve warm.