Bakerita · by Rachel Conners★ 5.0 (3)
Gluten-Free Cinnamon Sugar Scones
NUTRITION · PER SERVING100M COOK
CAL 19%·PRO 18%
CARBS 29G31% OF CAL
4G FIBER17G OTHER9G TOTAL SUGAR
FAT 26G62% OF CAL
12G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy, tender gluten-free scones made with almond and tapioca flour, coated in cinnamon sugar. Paleo-friendly and naturally sweetened.
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View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2⅓ cups (224g) Bob's Red Mill blanched almond flour
- ¾ cup (96g) Bob's Red Mill arrowroot (or tapioca flour)
- ¼ cup coconut sugar
- 1¼ teaspoons baking powder
- 1¼ teaspoons cinnamon
- ½ teaspoon sea salt
- ½ cup (100g) coconut oil (firm, you can also use butter or vegan butter)
- ⅓ cup full-fat canned coconut milk (plus a little extra to brush on top of the scones)
- 1 flax egg (or regular egg, see Tip for flax egg)
- 2 teaspoons vanilla extract
- Raw sugar & cinnamon (to sprinkle on top (optional))
At a glance
PER SERVING · TIME 100M
CAL 19%·PRO 18%
CARBS 29G31% OF CAL
4G FIBER17G OTHER9G TOTAL SUGAR
FAT 26G62% OF CAL
12G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 4mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 250mg
- Calcium
- 84mg
- Iron
- 0.68mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 4MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.