Paleo Cinnamon Scones (GF

• Vegetarian
• Gluten free
• Paleo

• Refrigerated

  • 1 Egg white
  • 3 Eggs

• Canned Goods

  • 1/4 cup Coconut milk

• Condiments

  • 5/16 cup Maple syrup

• Baking & Spices

  • 3/4 cup Almond flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/4 tbsp Cinnamon
  • 1/2 cup Coconut flour
  • 1/4 tsp Salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1/4 cup Coconut oil

Found on perchancetocook.com

Ingredients

• ¾ cup of almond flour
• ½ cup of coconut flour ( I love Nutiva for price and quality)
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp of salt
• 1 Tbs of cinnamon
• ¼ cup coconut oil, melted
• 1 tsp of vanilla
• ¼ cup of maple syrup
• 3 eggs
• ¼ cup coconut milk (Golden Star has no preservatives and tastes the best)
• 1 egg white, whisked
• ½ tsp of cinnamon
• 1 tsp of coconut milk
• 1 Tbs maple syrup

Directions

• Preheat the oven to 375 degrees.
• Cover a cookie sheet with a silicone baking mat or parchment paper.
• In a large bowl, mix the almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon together with a fork. Pour ¼ cup of melted coconut oil on top of the dry ingredients and mix with a fork until everything is clumpy and almost looks like sand.
• In another bowl, whisk the coconut milk, 3 eggs, vanilla, and maple syrup together. Pour this mixture into the large bowl with the clumpy sand mixture. Mix everything together with a fork. At first, the mixture will seem too wet, but keep mixing. Mix until there are no clumps left and the mixture thickens up into a dough.
• Take the dough out of the bowl with your hands and make it into a ball. Then put the ball of dough onto a clean surface and flatten it with your hands, until it is an 8 inch circle. It will look like a VERY thick pancake.
• Cut the dough in half, then in fourths... etc... until the dough is cut into 8 scones. Using a spatula, separate each scone and place them onto the covered cookie sheet.
• When all the scones are on the cookie sheet, use a silicone baking brush to brush on a little bit of the whisked egg white on top of every scone. (You will have a lot of egg white left)
• Bake the scones at 375 degrees for 20 minutes.
• While the scones are baking, mix the ½ tsp of cinnamon, 1 tsp of coconut milk, and 1 Tbs of maple syrup together in a small bowl. Let the frosting sit and settle.
• Remove the scones from the oven and let them cool on the cookie sheet. Once cool, evenly sprinkle the frosting onto each scone.
• Note: make sure to cover uneaten scones with aluminum foil so that they dont dry out.