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You are here: Home / Breakfast & Brunch / Grain-Free Snickerdoodle Scones

Grain-Free Snickerdoodle Scones

August 11, 2016
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Grain-Free Snickerdoodle Scones are a yummy treat for breakfast or an afternoon snack with coffee or tea. Gluten-free, Dairy-free, Sugar-free, Low-carb, THM-S.

Grain-Free Snickerdoodle Scones - Grain-free, Dairy-free, Sugar-free, Low-carb, THM-S

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Grain-Free Snickerdoodle Scones - Gluten-free, Dairy-free, Sugar-free, Low-carb, THM-S

 

Grain-Free Snickerdoodle Scones - Gluten-free, Dairy-free, Sugar-free, Low-carb, THM-S

 

Grain-Free Snickerdoodle Scones - Gluten-free, Dairy-free, Sugar-free, Low-carb, THM-S

These grain-free snickerdoodle scones are perfect for breakfast or for an afternoon snack with a cup tea or coffee. While your scones are baking be prepared for some wonderful cinnamon aroma wafting through your kitchen. Both of my girls commented on how much they smelled like the cinnamon toast waffles that we used to buy before we went gluten-free and how wonderful the kitchen smelled.

How to make scones - gluten-free, grain-free, dairy-free, sugar-free, THM-S, low-carb

Easy steps to make perfect scones:

  1. Pat dough into an 8″ circle about 3/4″ thick on a parchment-lined baking pan.
  2. Using a knife or pastry scraper cut dough into eight slices.
  3. Bake for 15-20 minutes
  4. Cut again along the lines.
  5. Carefully slide each scone out about an inch.
  6. Bake for 5-7 more minutes.

Try my Dairy-Free Vanilla Icing to top these scones.  If you can handle dairy, there is a “glosting” (a cross between glaze and frosting) recipe in Trim Healthy Mama Cookbook on page 285.

Trim Healthy Mamas these scones are an S.

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Snickerdoodles Scones - Grain-free, Dairy-free, Sugar-free, Low-carb, THM-S

Snickerdoodle Scones

  • Author: MamaShire
  • Yield: 8 1x
  • Category: Dessert
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Ingredients

Scale
  • 2 1/4 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1/2 cup THM Sweet Blend or homemade sweetener*
  • 2 teaspoons aluminum-free baking powder or grain-free baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon Himalayan salt
  • 2 eggs
  • 1/2 cup coconut oil, melted
  • 2 teaspoons vanilla

Instructions

  1. Preheat oven to 350°. Line a large baking pan with parchment paper.
  2. Whisk the almond flour, coconut flour, sweetener, baking powder, cinnamon, and salt in a large mixing bowl.
  3. Add eggs, melted coconut oil, and vanilla to flour mixture. Using a large spoon, mix all together.
  4. Place batter in the middle of parchment-lined baking pan. Shape into an 8″ circle about 3/4″ thick.
  5. Using a knife or pastry scraper cut the circle into eight slices.
  6. Bake for 20 minutes.
  7. Remove pan from oven and cut along the lines a second time. Carefully slide each scone out away from the center about an inch or so.
  8. Bake for another 5-7 minutes, until golden brown.
  9. Cool.
  10. Add icing for extra fun.

Notes

*Homemade sweetener = 1 cup Non-GMO erythritol + 1 teaspoon Now Better Stevia

Did you make this recipe?

Tag @mamashire on Instagram and hashtag it #mamashire

gluten-free snickerdoodle scones.

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Filed Under: Breakfast & Brunch, Keto, Trim Healthy Mama S Tagged With: almond flour, breakfast, Coconut flour, dairy-free, gluten-free, low-carb, sugar-free, Trim Healthy Mama, Trim Healthy Mama S

Reader Interactions

Comments

  1. Erinn

    August 12, 2016 at 8:06 am

    Can I exchange THMBaking Blend for the coconut and almond flour? If yes, would the total amount be the same?

    Reply
    • MamaShire

      August 12, 2016 at 9:33 am

      Hi Erinn, that THM Baking Blend is a much thirstier flour overall than the almond flour/coconut flour mixture that I use. I would recommend using a smaller amount, but I cannot tell you exactly how much since I haven’t tried it myself.

      Reply
  2. Heather Root

    October 07, 2016 at 12:31 pm

    So good! we made them this morning! thank you for sharing this awesome recipe

    Reply
  3. Stacy

    April 17, 2017 at 10:32 pm

    I’m just starting out on THM and I’m slightly confused on these yummy looking S meals. If I was to do this for breakfast, do I eat just that? What about a protein?

    Reply
    • MamaShire

      April 27, 2017 at 3:11 pm

      Hi Stacy, you could have a coffee with added protein or add it alongside bacon or eggs.

      Reply
  4. Ann

    June 22, 2018 at 4:07 pm

    I absolutely love this cookie! I used 1/2 cup of stevia for the sweetness and they were a hit. I also kept the dough in the fridge for a few days before I made them. One tip I’d like to pass on is I used an 8″ springform pam to mold my cookie dough baking them for 20 minutes and then slid them onto my parchment paper separating them and baked them for an additional 10-12 minutes. Not only did they taste great but they looked professional.

    I’m making your strawberry scones next substituting the strawberries for 50% less sugar dried cranberries and nuts. I plan on baking them in the springform pan and will let you know how they turn out.

    Thanks for these delicious recipes!!
    Ann

    Reply
    • MamaShire

      June 22, 2018 at 4:31 pm

      That sounds like a great way to make them! Thanks for the tip and I’m so glad you like them!

      Reply
  5. Bree

    September 14, 2018 at 9:57 pm

    Please tell me the nutritional information on the snickerdoodle scones!!
    Thank You
    Bree

    Reply
    • MamaShire

      September 29, 2018 at 10:50 am

      The nutritional info will be coming soon.

      Reply

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