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.
(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support! See my disclosure policy here.)
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.
Easy steps to make perfect scones:
- Pat dough into an 8″ circle about 3/4″ thick on a parchment-lined baking pan.
- Using a knife or pastry scraper cut dough into eight slices.
- Bake for 15-20 minutes
- Cut again along the lines.
- Carefully slide each scone out about an inch.
- 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.
PrintSnickerdoodle Scones
- Yield: 8
- Category: Dessert
Ingredients
- 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
- Preheat oven to 350°. Line a large baking pan with parchment paper.
- Whisk the almond flour, coconut flour, sweetener, baking powder, cinnamon, and salt in a large mixing bowl.
- Add eggs, melted coconut oil, and vanilla to flour mixture. Using a large spoon, mix all together.
- Place batter in the middle of parchment-lined baking pan. Shape into an 8″ circle about 3/4″ thick.
- Using a knife or pastry scraper cut the circle into eight slices.
- Bake for 20 minutes.
- 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.
- Bake for another 5-7 minutes, until golden brown.
- Cool.
- Add icing for extra fun.
Notes
*Homemade sweetener = 1 cup Non-GMO erythritol + 1 teaspoon Now Better Stevia
You may also enjoy:
Can I exchange THMBaking Blend for the coconut and almond flour? If yes, would the total amount be the same?
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.
So good! we made them this morning! thank you for sharing this awesome recipe
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?
Hi Stacy, you could have a coffee with added protein or add it alongside bacon or eggs.
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
That sounds like a great way to make them! Thanks for the tip and I’m so glad you like them!