Grain-Free Apple Cinnamon Scones
Prep time: 
Cook time: 
Total time: 
Yield: 12 scones
Tools: Measuring cups and spoons, kitchen scale, 2 mixing bowls, wooden rolling pin, 9 × 13-inch metal baking pan
  • ¾ cup (80 grams) organic coconut flour
  • ¾ cup (68 grams) organic quinoa flour (see note)
  • ¼ cup (26 grams) tapioca starch
  • 1 teaspoon baking powder (aluminum free preferred)
  • ¼ teaspoon baking soda
  • 2 teaspoon psyllium husk powder
  • 1-½ teaspoons cinnamon powder
  • ¼ teaspoon nutmeg
  • ¼ teaspoon pure stevia extract powder
  • 2 tablespoons coconut oil (soft but not liquid)
  • ¾ cup unsweetened applesauce + 2 tablespoons for brushing
  • ½ cup water
  1. Preheat oven to 350 °F. Line a metal baking pan with parchment paper.
  2. In a large mixing bowl, add all dry ingredients and stir to combine. Save 2 tablespoons for dusting the working surface.
  3. In a small mixing bowl, add all wet ingredients. Mix together with a whisk until all of the ingredients are incorporated.
  4. Pour the mixture into the flour mix. Stir until well combined.
  5. Dust a working surface with flour mix and roll the dough to form a smooth ball. Pat and roll with a rolling pin to form a 6 inch circle. Cut the circle into 8 wedges.
  6. Place the wedges onto the prepared baking pan and bake for 22 minutes. Brush on extra applesauce or vegan butter if desired. Rotate the baking pan 180 degrees halfway through the baking. Let them cool on wired cooling rack for 5 minutes before serving.
If you don't have quinoa flour, you can roast whole quinoa in a skillet for a few minutes and then grind them into a fine flour in a food processor.

I drizzled some no sugar added grape syrup on top as showing in the photos. See link for the homemade grape syrup.

Nutrition value is calculated without grape syrup.
Nutrition Information
Serving size: 1 piece Calories: 110
Recipe by Foodie Fiasco at