These scones are a revelation. I set out to make grain-free, nut-free Cinnamon Ginger Scones and it turned into a longer test kitchen project than I expected. What began on Monday ended with a successful recipe on Friday night.
The good news: these cinnamon ginger scones were worth the trial and error.
I may be overstating the number of tries, but the final version is well worth the effort.
My original aim was to use a single flour, but after several attempts I added tapioca starch. That change made the texture come together. Arrowroot starch works as a substitute for tapioca with similarly good results.
I can’t guarantee how other substitutions will behave, only that the recipe below produced reliably good scones. Feel free to experiment if you have preferred ingredients or dietary needs.
What you’ll appreciate: the dough comes together quickly in a food processor — about 45 seconds — and yields scones that are buttery with a vibrant balance of sweetness and warm spice. I’m very happy with the result and glad the testing paid off.
Cinnamon Ginger Scones
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
3.5 from 2 reviews
- Author: Simone Miller
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 8 scones
- Category: Baked Goods, Breakfast
Ingredients
- 3/4 cup /100 grams cassava flour
- 1/4 cup /30 grams tapioca starch (or arrowroot starch), plus more for dusting
- 1/2 teaspoon cinnamon, plus more for sprinkling if desired
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 ounces crystallized ginger (about 1/4 cup packed)
- 8 tablespoons cold butter or ghee (plus more for greasing the pan)
- 2 large eggs
- 2 tablespoons maple syrup
- Turbinado sugar for sprinkling on top (optional)
Instructions
- Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper and lightly grease it with butter or ghee.
- Combine the cassava flour, tapioca starch, cinnamon, baking soda, salt, crystallized ginger, and cold butter or ghee in a food processor. Pulse for about 10–15 seconds until the mixture resembles coarse crumbs.
- In a medium bowl, whisk the eggs with the maple syrup. Add the flour mixture from the food processor and mix with a fork until just combined.
- To shape the scones: dust your hands lightly with tapioca or arrowroot starch. Use a large cookie scoop or spoon to portion the dough into balls, then gently press each into a flattened round in the palm of your hand.
- If you like, sprinkle the tops with turbinado sugar and a little extra cinnamon.
- Bake for 12–15 minutes, or until the scones are golden and cooked through. Allow to cool slightly before serving.
Notes
*I used store-bought crystallized ginger from a bulk bin. If you prefer a homemade version without added sugar, there are reliable recipes in many cookbooks and online resources.
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