Warm, flakey Grain-Free Apple Scones with cassava flour make the perfect gluten and grain-free scone with a cup of coffee!

Grain-Free Apple Scones

Good morning friends! We’re back with another fall scone recipe that will make your morning coffee that much more delightful! With Thanksgiving right around the corner, it’s extra important to have good fuel to get you through the long holiday preparations, so I hope this is a timely recipe for you! You could even make these on Thanksgiving morning for a festive holiday brunch while you watch the parade.

Now I know the idea of a scone might not sound super delicious if you’ve had a lifetime of dry scones, but trust me when I say these are perfectly delightful and far from dry and dull. The cassava flour keeps these scones flakey and moist, while bits of apple add natural sweetness and extra moisture to the batter. Of course, an extra drizzle of coconut butter also helps to keep these scones delightfully moist and sweet if you happen to have any on hand!

Ingredients for Grain-Free Apple Scones:

The best part about these grain-free scones? They can be made with classic paleo baking staples that you probably have on hand. Here’s what you need:

• Cassava flour: This is key to a gluten-like apple scone (without the gluten of course.) I love Ottos and Bob’s Red Mill!
• Tapioca Starch: tapioca starch helps to create the perfect flakey scone. You can sub arrowroot flour if needed.
• Coconut sugar: my favorite low-inflammatory sugar to bake with. You can also use organic cane sugar, but I haven’t tested this.
• Cream of tartar: this helps make up for the lack of baking powder while still creating a fluffy scone.
• Baking soda: to create high-rise scones.
• Coconut oil: make sure this is cold or room temp at a minimum when you cut it into the flour.
• Egg: to help bind the scones.
• Canned coconut milk: I use full fat coconut milk, but almond milk would work too.
• Cinnamon: the perfect complement to the apple in these scones
• Vanilla: a non-negotiable for baking!
• Apple: I used one small gala apple and chopped it for these scones
• Coconut butter- I melt a bit of this and drizzle it over the top of the scones for a healthy glaze.

Tips for making and storing moist, flakey paleo apple scones:

• Don’t forget to line your baking sheet with parchment paper!
• Use cold coconut oil and cut it into the flour with a fork or pastry cutter instead of pouring in melted oil.
• Use room-temp eggs and coconut milk.
• Store these in the fridge for up to 2 days or freeze for a longer shelf life, then heat up by defrosting and then popping in the oven or toaster oven. If you know you’re going to be saving them wait to glaze them until the day you’ll be eating them.

Other Paleo Muffins and Scones:

• Blueberry Scones
• Blueberry Muffins
• Pumpkin Scones

Without further ado, it’s time to make some Grain-free Apple Scones! I’d love to see your beautiful creations so don’t forget to tag me on Instagram or Facebook!

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Grain-Free Apple Scones

Warm, flakey Grain-Free Apple Scones with cassava flour make the perfect gluten and grain-free scone with a cup of coffee!

COURSE Breakfast

Cuisine American

PREP TIME 10 minutes

COOK TIME 30 minutes

TOTAL TIME 40 minutes

SERVINGS 8

INGREDIENTS

• 1/4 cup full fat coconut milk
• 1 tsp apple cider vinegar
• 1 cup + 2 tbsp cassava flour
• 3/4 cup tapioca starch
• 1/2 cup coconut sugar
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 1/2 cup coconut oil
• 1 egg
• 1 tsp vanilla
• 1 tsp cinnamon
• 1 small apple chopped
• Coconut butter for drizzling
• Chopped Pecans for topping

INSTRUCTIONS

1. Pour apple cider vinegar into coconut milk and set aside.
2. Sift together cassava flour, tapioca starch, cream of tartar, and baking soda in a large bowl. Stir in coconut sugar.
3. Use a fork or pastry cutter to cut the coconut oil into the flour until the mixture is crumbly.
4. Stir in egg, vanilla, and cinnamon until well combined, then stir in the coconut milk. Fold in apple.
5. Preheat oven to 350 F and line a baking sheet with parchment paper.
6. Scoop the batter onto the center of the baking sheet and form a large dome (You want to make these pretty tall, so really dome the batter.)
7. Using a rubber spatula or sharp knife, “wiggle” the batter apart into 6 or 8 scone triangles. Wet your fingers under a bit of cold water and mold the edges, if needed.
8. Bake 22-25 minutes or until lightly golden. The edges will be crisp, but the inside of the scone should still be soft.
9. Wait 5 minutes and then transfer scones to cool on a wire rack. Drizzle with coconut butter and chopped pecans and enjoy!