Gluten Free/Dairy Free/Egg Free Cinnamon Spiced Scones

From Jeanette's Healthy Living


I ran out of Bob's All Purpose GF Baking Flour so I made Lexie's version which worked great. My son enjoys scones slightly warmed with sunflower butter spread on top like frosting. For a savory scone, leave out the cinnamon and vanilla. Savory scones, shaped into rounds, are nice for sandwiches.


2 teaspoons chia seeds 

6 tablespoons water

1 1/4 cup blanched almond flour

1 cup gluten-free baking flour mix (I usually use Bob's Red Mill)

1/2 cup tapioca flour plus more for dusting

2 teaspoons gluten-free baking powder

1/8 teaspoon salt

4 tablespoons virgin coconut oil

1 tablespoon agave nectar

1 teaspoon gluten-free vanilla extract

1/3 cup almond milk plus 1 tablespoon for brushing tops of scones

ground cinnamon for sprinkling on top


Preheat oven to 350 degrees.


Grind chia seeds in a coffee grinder until fine in texture. Mix chia seeds with water in a small bowl and mix well. Let sit 20 minutes. Mixture will become gelatinous.

In a food processor, combine almond flour, gluten free baking flour, tapioca flour, baking powder, and salt. Process until thoroughly combined. Add coconut oil and process until ingredients are evenly blended. Add chia seed mixture, agave nectar, vanilla extract and almond milk. Process until combined and dough forms. Dough may be a little sticky.


Sprinkle some tapioca flour on a large cutting board or pastry sheet. Scoop dough onto floured board and sprinkle more flour on top. If dough is soft, gently knead in a little more flour until dough is more manageable, but still soft. Form into a circle, about 3/4" thick. Cut into 6 pie shaped wedges.