Gluten-Free Breakfast Scones

⅔ cupSalute SantÚ! Chardonnay Grapeseed Flour
⅔ cupOat flour
⅔ cupAlmond flour
1 tablespoonBaking powder
1 teaspoonSea salt
¼ cupTurbinado sugar
⅓ cupSalute SantÚ! Chardonnay Grapeseed Oil

1Egg
2 tablespoonsMilk
¼ cupFaisins
¼ cupChopped dates
¼ cupChopped walnuts
½ cupOatmeal

 

Preheat oven to 425║ F.

Combine flours, sugar, baking powder and salt. Slowly add Salute SantÚ! Grapeseed Oil while mixing on low speed until crumbly.

Add raisins, dates, nuts and oatmeal.

In a measuring cup, beat the egg and milk together. Slowly add to dough while mixing on slow speed until thick.

Form 2-inch balls and place on greased baking sheet. Bake for 10-15 minutes or until lightly golden brown.

Serve plain or with butter, jam or lemon curd.

Yields 12 scones.


Copyright 2003-2017 by Savor California. All rights reserved.