Cinnamon Scones

[ Prep Time: 20 Minutes | Start to Finish: 40 Minutes | 8 scones ]

• Scones
• 1 cup potato starch flour
• ⅔ cup tapioca flour
• ⅔ cup white rice flour
• 6 tablespoons sugar
• 4 teaspoons gluten-free baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 2 eggs
• ⅔ cup ghee (measured melted) or coconut oil
• ¼ cup almond milk, soymilk or regular milk
• 1 teaspoon xanthan gum
• 1 teaspoon guar gum
• Topping
• 2 tablespoons sugar
• 1 teaspoon cinnamon

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.

1 Scone: Calories 400; Total Fat 20g (Saturated Fat 16g, Trans Fat 0g); Cholesterol 55mg; Sodium 570mg; Total Carbohydrate 54g (Dietary Fiber 1g); Protein 2g Exchanges: 1½ Starch, 1 Fruit, 1 Other Carbohydrate, 3½ Fat Carbohydrate Choices: 3½