Low Sodium Cinnamon Pecan Scones

Total time47 min

Prep time15 min

Cook time22 min

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Ingredients

8 servings

For the scones

1 ½ cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
See all
½ cup gluten free oats, finely ground into flour
1 ½ tsp baking powder
1 ½ tsp ground cinnamon
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 large eggs
3 tbsp pure maple syrup
3 tbsp coconut oil, melted and slightly cooled
1 tsp pure vanilla extract
¾ cup raw pecans, roughly chopped

For the glaze

1 tbsp pure maple syrup
1 tbsp coconut oil, melted
¼ tsp ground cinnamon

Instructions

1
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2
In a large mixing bowl, whisk together the almond flour, ground oat flour, baking powder, cinnamon, and salt until evenly combined.

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