Wheat Free Cinnamon Scones...

Can you say Wheat Free 

Cinnamon Scones three times fast?

Ya, me neither...

(Smiles)

I've been experimenting again...

I know that doesn't really shock you now does it?

Sometimes you just need to try some new things

 in your diet to see if they can eliminate

what is causing your tummy issues.

So, my in laws, my mom, aunt and myself

are not eating wheat and are trying

 to stick to a low carb diet.

So, since I do 98% of the baking around here

I thought I would experiment with

 almond meal and coconut flour scones.

So, what I did was use one of my scone recipes

and tweaked it to where it does not have any wheat flour.

Wheat Free Cinnamon Scones

1 cup almond meal flour

1 cup of coconut flour 

2 Tbsp. green banana flour

1/3 cup brown sugar

1 tsp. baking powder

1/4 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. salt

1 stick butter, cold and sliced

1 egg

1/2 cup coconut milk or almond milk

1/4 tsp. almond or vanilla extract

Combine the flours, brown sugar, baking powder,

 baking soda, cinnamon and salt.

Using a pastry blender or your hands and

combine the sliced butter until it forms into pea sized crumbs.

In another bowl, stir in the coconut milk, 

the egg and the almond or vanilla extract.

Add to the flour mixture.  

Stir just till combined.

On a lightly floured surface, place your dough.

 Create 2 mounds with the dough,

 no more than 1/2 inch thick.

 Cut each circle of dough into 8 slices. 

Place on an un-greased cookie sheet.

Lightly sprinkle with sugar if desired.

Bake at 400 degrees for about 13-15 minutes 

or until they are lightly brown.

Drizzle with an almond frosting if desired.

Enjoy!

I was quite amazed at the flavor and texture of the scone.

They were almost flaky and you can 

definitely taste the almonds!

If you feel like experimenting something new,

try these and let me know how you liked them!

Thank you for stopping by...

Hugs & Blessings,