Ingredient –

1 1/4 cups gluten free all-purpose flour

3 tbsp smart sugar (at Whole Foods)

¼ cup unsweetened almond milk (or milk of choice)

2 tbsp pastured butter, melted.

1 large, pastured egg

1 ¼ cups organic blueberries (or berry of choice)

1 tsp organic lemon zest

¼ tsp baking powder

 Instructions –

• Preheat oven to 350oF. Line a baking sheet with unbleached parchment paper.

• In a medium bowl, add the gluten free flour, smart sugar, baking powder, milk, melted butter, half the lemon zest and egg.

• Stir to form into a dough.

• Fold in the berries and form the dough into a ball and place onto the parchment-lined baking sheet.

• Flatten dough to an 8-inch circle. Using a sharp knife (wet the knife if it sticks), cut the dough into 8 slices. Sprinkle with remaining lemon zest and additional smart sugar if desired

• Transfer dough to the freezer for a few minutes to firm up.

• Using a pie server or spatula, separate the scone triangles so they have 1 inch of space between them.

• Transfer baking sheet to the oven and bake 21-24 minutes until golden brown.