How to Make Cinnamon Scones

Ingredients

• 1 cup potato starch flour
• 0.66 cup tapioca flour
• 0.66 cup white rice flour
• 6 tablespoons sugar
• 4 teaspoons gluten-free baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 2 eggs
• 0.66 cup melted ghee or coconut oil
• ¼ cup gluten-free almond, rice, soy or cow’s milk
• 1 teaspoon xanthan gum
• 1 teaspoon guar gum

• 2 tablespoons sugar
• 1 teaspoon cinnamon

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). In medium bowl, mix flours, 6 tablespoons sugar, the baking powder, baking soda, 1 teaspoon cinnamon and the salt.
2. In small bowl, beat eggs, melted ghee, milk and both gums with electric mixer until well blended. Add egg mixture to dry ingredients; beat with electric mixer 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.