Preheat oven to 170 C. Line a small baking tray with baking paper.
In a large mixing bowl, combine all of the dry ingredients thoroughly, so there are no lumps (use a whisk if your flour is particularly lumpy).
Crack the eggs in to a separate bowl and whisk together with the tahini, rice malt syrup, vanilla and apple cider vinegar.
Pour the wet mixture into the dry ingredient mix and stir until combined. It should come together as a slightly sticky, crumbly "dough".
Dust your hands very lightly with some extra tapioca flour (to stop them from sticking to the mix) and form the dough into one large ball. If it is too wet to bring together, add an additional teaspoon or so of coconut flour until you are able to shape it in to a dough ball.
Divide and shape the dough as you like. I recommend breaking the mixture into half, then each half into three pieces (so you get six scones). Once in six pieces, roll each into a ball and then flatten slightly to get a scone shape.
Bake for 15-18 minutes (they take 17 in my oven) until the tops of the scones are a deep golden brown and feel firm to touch. The scones will crack a little - this is normal.
Allow to cool a little, and then serve with condiments of choice. Store them in an airtight container (on the countertop, 2 days, or up to a week in the fridge), or you can freeze them.
*you can use hulled or unhulled tahini in this recipe depending on your preference.*honey, maple syrup or coconut syrup can be substituted for the rice malt syrup, if you prefer.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @moniquecormacknutrition on Instagram!