Perfect for a cozy fall or winter day, these Maple Cinnamon Scones are gluten-free, dairy-free, and the ideal pairing for a cup of coffee or tea. With a mix of almond and oat flour plus a delicious glaze, you'll never reach for a dry and crumbly scone again!
Ingredients:
- Scones
- 2 tbsp Yumbutter Protein Almond Butter
- 1 cup almond flour
- 1 cup oat flour
- 1/4 cup vegan butter
- 2 tbsp maple syrup
- 2 tsp baking powder
- 1 tsp vanilla
- 1 1/2 tsp cinnamon
- Pinch of pink salt
- Glaze
- 1/2 cup powdered sugar
- 2 tbsp milk of choice
- 1 tsp vanilla
- 1/2 tsp cinnamon
Directions
Melt butter and almond butter together until smooth. Whisk in sugar, maple syrup, vanilla until smooth. Add dry ingredients until a dough forms.
Place dough into the center of a lined cookie sheet and form into a circle about an inch thick.
Cut into 8 triangles. Separate on cookie tray and bake at 350F for 16-20 minutes. Mix up glaze and pour over scones!