Breakfast

GF Butternut Walnut Scones is for Breakfast, Dessert.

GF Butternut Walnut Scones takes 15 minutes to prepare.

GF Butternut Walnut Scones takes 20 minutes to cook.

GF Butternut Walnut Scones makes 8 servings.

The ingredients for GF Butternut Walnut Scones are:

1 cup sorghum flour
1/2 cup almond flour/meal
2/3 cup tapioca starch
1/3 cup light brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1 tsp xanthan gum
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cardamom or nutmeg
2/3 cup coarse ground walnuts

3/4 cup butternut squash puree
1 large egg white
2 Tb walnut oil
2 tsp vanilla extract
1 tsp fresh lemon juice
about 1 Tb of coconut milk

Here is how you make GF Butternut Walnut Scones:

In a large bowl, whisk together all of the dry ingredients along with the walnuts.In a small bowl, combine the wet ingredients and stir into large bowl. Mix just until all ingredients are blended.Turn dough out onto parchment paper lined pizza or cookie sheet. Using wet palms, flatten dough into an 8-9" circle, smoothing the outside edge. Brush the top with a little coconut milk.If desired, sprinkle a little raw sugar on top for a nice crust. Use a sharp knife to cut the circle into 8 triangles. Cut all the way through the dough. Use the knife to wiggle a tiny bit of space between the wedges. It is helpful to rinse the knife off with water in between slices.Bake in preheated 375 degree oven for 20-25 min. Bake until the scones are golden and firm. Serve warm with desired topping.Pumpkin puree can be substitued for the butternut squash. If you do, toss in some mini chocolate chips! MmmmmServing Size:?Makes 8 scones

The nutritional information for GF Butternut Walnut Scones is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 284.3

• Total Fat: 15.2 g
• Cholesterol: 2.9 mg
• Sodium: 360.9 mg
• Total Carbs: 35.0 g
• Dietary Fiber: 4.0 g
• Protein: 6.0 g

The dietary needs meet for GF Butternut Walnut Scones is Gluten Free