Good lawd, these scones! I somehow got it in my head that I needed to create a grain-free and nut-free Cinnamon-Ginger Scone and it was a bit tougher than I thought. Long story short: I started this venture on Monday and it’s now Friday night.
My goal was to make these using just one flour, and I gave up on that after 5 tries and varying amounts of other ingredients. Finally on the sixth try, I decided to give up on the one flour idea and add some tapioca starch. That turned out to be the thing that made them work! In other words, I don’t have the answer to any question that starts with “Can I sub…”. I can only tell you that the following recipe works, and the ones I attempted prior did not. If you want to play around with ingredients that work better for you, please do!
The good news: These scones are made mostly in a food processor, so take about 45 seconds to mix up. They’re super buttery, and the perfect balance of sweet and spicy. I really love them, and am feeling like the week of recipe testing to get them right was totally worth it. 🙂
Cinnamon Ginger Scones
yield: 6 scones (easily scaled)
3/4 cup (100 grams) cassava flour
1/4 cup (30 grams) tapioca starch
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
2 ounces crystalized ginger* (about 1/4 cup packed)
8 tablespoons butter or ghee
2 large eggs
2 tablespoons maple syrup
turbinado sugar for sprinkling on top (optional)
- Preheat the oven to 400 and line a baking sheet with parchment paper or a silpat.
- Combine the cassava flour, tapioca starch, cinnamon, baking soda, salt, crystalized ginger, and butter in a food processor. Turn it on and process for about 10-15 seconds, so the mixture is the texture of coarse crumbs.
- Dump out into a medium bowl and drop in the eggs and maple syrup. With a fork, mix it in until just incorporated.
- Using a large cookie scoop or two spoons, drop the dough into balls on the prepared baking sheet. With wet hands, flatten the tops to they’re about an inch thick. Sprinkle with turbinado sugar, if desired.
- Bake for 11-14 minutes, or until golden brown. Allow to cool a bit before serving.
*I’m okay using the stuff from the bulk bin that has sugar as an ingredient. But if you’re not, there’s a homemade recipe for it (plus so many more great ones!) in The Paleo Kids Cookbook.
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