- 3/4 cup /100 grams cassava flour
- 1/4 cup /30 grams tapioca starch ((or arrowroot starch), plus more for dusting)
- 1/2 teaspoon cinnamon, (plus more for sprinkling, if desired)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 ounces crystalized ginger* ((about 1/4 cup packed))
- 8 tablespoons cold butter or ghee (plus more for greasing the pan)
- 2 large eggs
- 2 tablespoons maple syrup
- turbinado sugar for sprinkling on top, (optional)
- Preheat the oven to 400ºF and line a baking sheet with parchment paper. Greasy lightly with butter or ghee.
- Combine the cassava flour, tapioca starch, cinnamon, baking soda, salt, crystalized ginger, and butter in a food processor. Turn it on and process for about 10-15 seconds, so the mixture is the texture of coarse crumbs.
- In a medium bowl, whisk the eggs and maple syrup. Add the contents of the food processor and with a fork, mix it in until just incorporated.
- To shape the scones: Flour your hands. Using a large cookie scoop or spoon, drop the dough into balls into the palm of your hand and gently press it into a flat ball.
- Sprinkle with turbinado sugar and/or cinnamon, if desired.
- Bake for 12-15 minutes, or until baked through and golden brown.
*I’m okay using the stuff from the bulk bin that has sugar as an ingredient. But if you’re not, there’s a homemade recipe for it (plus so many more great ones!) in The Paleo Kids Cookbook.