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Gluten Free Fruity Scones takes 25 minutes to prepare.

Gluten Free Fruity Scones takes 12 minutes to cook.

Gluten Free Fruity Scones makes 8 servings.

The ingredients for Gluten Free Fruity Scones are:

1 1/4 cup Bob's Red Mill Sorghum Flour
1/2 cup Bob's Red Mill Tapioca Flour
1 1/2 tsp. Cream of Tartar
3/4 tsp. Baking Soda
1 tsp. Xanthan Gum
1/4 tsp. sea salt
4 Tbsp. Turbinado Sugar, raw cane
2 Tbsp. cold Butter, cut in small chunks
1/3 cup non fat buttermilk or Almond Breeze unsweetened vanilla milk
1 large eggs
2 egg whites
1/4 medium Gala apple, shredded or 1/2 cup shredded packed apple
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
2 tsp. Turbinado raw cane sugar for topping

Here is how you make Gluten Free Fruity Scones:

Preheat oven to 400 degrees. Coat baking sheet with cooking spray or EVO. Set aside. In food processor place flours, cream of tartar, baking soda, xanthan gum, salt and sugar. Pulse on and off to combine the ingredients. Add cold butter and pulse about 15-20 times until mixture resembles coarse meal. Combine the lightly beaten eggs, buttermilk and shredded apple. Pour over the flour mixture and process for about 10 more seconds or until the dough forms large curds. Scrape the dough together and gently mix in raisins and chopped nuts. Don't overwork the dough. On baking sheet, pat dough into an 8-inch circle, 3/4 inch thick. Sprinkle dough with turbinado spiced sugar mixture. Bake 12-15 minutes. Remove from oven and let cool on baking sheet. Cut into 8 wedges with a rolling pizza cutter. Serve warm with homemade Fig Conserve or preserves. Serving Size:?makes 8 servings

The nutritional information for Gluten Free Fruity Scones is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 168.8

• Total Fat: 4.3 g
• Cholesterol: 31.0 mg
• Sodium: 241.8 mg
• Total Carbs: 29.9 g
• Dietary Fiber: 2.5 g
• Protein: 4.3 g