Learn how to bake one of actress Jennifer Espositos' favorite gluten-free treats.
- 1/2 cup brown rice flour
- 1/2 cup coconut flour
- 1/2 cup sorghum flour
- 1/2 cup tapioca starch
- 1/2 tsp salt
- 3/4 tsp xantham gum
- 2 tsp baking powder
- 1 tsp cinnamon
- 2 tbsp canola oil
- 1/2 tsp vanilla
- 5 tsp apple sauce
- 1/2 banana
- 2 tbsp maple syrup
- 2 tbsp brown rice syrup
- 1/3 cup soy, rice, almod or hemp milk
- 1 cup blueberries
- 1 cup chopped walnuts or pecans
Preheat oven to 425° degrees.
Combine all dry ingredients except blueberries and walnuts in large mixing bowl, and whisk together to remove any lumps.
In separate bowl, combine all wet ingredients except milk, and mix with a standing mixer on medium speed until combined.
While stirring dry ingredients, add milk slowly to bowl. Alternate between stirring and pouring milk, until all of it has been emptied into the bowl.
Combine wet and dry ingredients and continue stirring in standing mixer until contents are evenly mixed. Fold nuts and blueberries into mixture.
Line double-baking pan with parchment paper, and spoon out mixture with tablespoon to make 20 scones. Brush tops with maple syrup and bake for 18 to 23 minutes.