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Prep 20min
Total40min
Servings8
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Ingredients
Scones
1
cup potato starch flour
2/3
cup tapioca flour
2/3
cup white rice flour
6
tablespoons sugar
4
teaspoons gluten free baking powder
1
teaspoon baking soda
1
teaspoon ground cinnamon
1/2
teaspoon salt
2
eggs
2/3
cup ghee (measured melted) or coconut oil
1/4
cup almond milk, soymilk or regular milk
1
teaspoon xanthan gum
1
teaspoon guar gum
Topping
2
tablespoons sugar
1
teaspoon cinnamon
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Steps
1
Heat oven to 400°F. Place nonstick baking mat or sheet of cooking parchment paper on cookie sheet; if using parchment paper, spray paper with cooking spray (without flour).
2
In medium bowl, mix flours, 6 tablespoons sugar, the baking powder, baking soda, 1 teaspoon cinnamon and the salt; set aside. In small bowl, beat eggs, ghee, milk, xanthan gum and guar gum with electric mixer on medium speed until well blended. Add egg mixture to dry ingredients; beat on low speed until blended.
3
Coat work surface and hands with oil. Place dough on surface; pat into round, about 1 inch thick. Cut dough round into 8 wedges; place 1 inch apart on cookie sheet.
4
In small bowl, mix topping ingredients; sprinkle over dough.
5
Bake 14 to 18 minutes or until set. Remove from cookie sheet. Serve warm.
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Recipe Variations
Gluten Free Cinnamon Shortbread: Cut dough into rounds, using a drinking glass or round cutter, and use as shortbread to serve with chopped fresh strawberries and whipped cream.
Gluten Free Chocolate Chip Scones: Omit the cinnamon-sugar topping and stir 1/4 cup miniature semisweet chocolate chips into the batter.
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