Gluten Free Cinnamon Scones

1. Preheat oven to 400 degrees F.

2. In a large bowl, mix together the almond flour, tapioca flour, salt, xanthan gum, baking powder, baking soda, and cinnamon.

3. Cut in the cold butter with a pastry cutter or 2 forks until it resembles tiny pea-sized balls.

4. In a small bowl, whisk together the egg, agave nectar, and vanilla.

5. So let’s prep before we mix the wet and dry ingredients: Tear off 2 large pieces of parchment paper. Use one to line a baking sheet and dust the other one with tapioca flour.

6. Pour the wet ingredients into the flour mixture and mix using your hands.

7. Transfer the batter to the tapioca dusted parchment paper and roll in flour then form a circle about 1/2 inch to 1 inch high.

8. Mix together the topping ingredients.

9. Use a pizza cutter and cut your dough circle into 8 equal parts. Then drizzle the topping on and spread out with a spoon or your hand, which is what I prefer.

10. Carefully transfer the scones to the baking sheet and place about an inch apart.

11. Bake for 8-10 minutes.

12. Dust with extra cinnamon and serve with coffee!