Cinnamon Ginger Scones

cinnamon ginger scones

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  • 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)


  1. Preheat the oven to 400ºF and line a baking sheet with parchment paper. Greasy lightly with butter or ghee. 
  2. 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.
  3. 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.
  4. 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. 
  5. Sprinkle with turbinado sugar and/or cinnamon, if desired.
  6. 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.