This recipe. IS. SO. DAMN. GOOD.
No, really. I developed this from a standard gluten-filled scone recipe and substituted in grain free cassava flour. It worked perfectly the first try!
Not sure what cassava is? Let’s get you educated. Cassava is derived from the yucca plant (also where tapioca flour/starch comes from). Taken from its original form as a coarse brown-looking tuber, the yuca is then peeled, dried and ground down to make the starchy cassava flour!
Cassava flour can typically be substituted for wheat flour 1:1 because of its high starch content and neutral taste. Cassava can lend a pleasant texture similar to wheat flour and is much lower in fat and calories than other grain-free flours such almond and coconut.
Since cassava flour comes from a root vegetable the carbohydrate content is slightly higher than other grain-free alternatives. Nutrition facts for a ½ cup of cassava flour:
- 228 calories
- 4 grams of fiber
- 56 grams of carbohydrates
- about 34 percent of daily vitamin C
Cassava flour is easily digestible and allergen free, making these scones a perfect accompaniment to coffee or a weekend breakfast treat!
Cinnamon Ginger Cassava Flour Scones
(PALEO, GLUTEN-FREE, DAIRY-FREE)
PREP TIME: 10 MINUTES COOK TIME: 20 MINUTES
¾ c. cassava flour (Anthony’s Goods brand is my favorite)
¼ c. tapioca starch
1 tsp. cinnamon
¼ tsp. baking soda
¼ tsp. sea salt
8 tbs. ghee or butter, room temperature
1 tbs. honey
½ c. crystallized ginger pieces, diced (buy it here)
- Preheat oven to 375° and line a flat baking sheet with parchment paper
- Combine cassava, tapioca, cinnamon and baking soda.
- Add softened butter or ghee and mix until well combined.
- Add in eggs and honey until smooth.
- Fold in ginger pieces and turn out onto a baking sheet.
- Shape into a circle 1″ thick and score with a sharp knife 4 intersecting cuts on the top, making 8 pieces but don’t separate yet!
- Bake 20 minutes or until the crust is browned and cut into pieces!