Hearty and simple to make, these are perfect for mornings on the run or enjoying a leisurely morning with a cup of tea. And, if you happen to have any left over, they freeze great for another day!

Ingredients: Gluten-free flour blend (Teff flour, Sorghum flour, Brown rice flour, Tapioca flour, Potato starch), Organic evaporated cane juice, Xanthan gum, Organic cinnamon, Baking powder (monocalcium phosphate, bicarbonate of soda, cornstarch (from non-gmo corn)), Sea salt, Baking soda.

Cooking Directions: Pour dry ingredients into a medium bowl. Add 1 cup Canola oil and 1 cup canned coconut milk (or other non-dairy milk) and 1/4 cup warm water. Mix thoroughly. (The dough is thick, it's easier with a stand or hand mixer).
Fold in 2 cups of your favorite frozen fruit. This is done easier by hand. Doing it by hand will also help the fruit stay intact.
Scoop into large doh-balls, about 2-1/2" wide. Place on baking sheets. Flatten each with the palm of your hand to about 1/2" thickness. *For extra fruity flavor, press some frozen berries/fruit into the tops of the scones. Spinkle with sugar.
Bake at 350-degrees for 30 minutes, rotating baking sheets part way through baking. When done, they will be firm to the touch and browned on the edges.

Nutritional Information (Mix only): Serving Size: 1 Scone Servings Per Container: About 12 Calories 261 Calories From Fat 9 Total Fat 1g, Sat. Fat 0g, Sodium 188mg, Total Carb. 59g, Fiber 5g, Sugars 16g, Protein 4.5g

Allergy Information: Manufactured in a dedicated, gluten-free, dairy-free, egg-free facility. Made on shared equipment with soy, peanuts, tree nuts and coconut.

Find a store that carries this product or