Friday, August 10, 2012

Banana Peach Scones (gluten-free)

1.5 cups sorghum flour
1.5 cups white rice flour
1 tablespoon stevia (sweetener)
3 teaspoons GF baking powder
1 teaspoon xanthan gum
8 tablespoons cold butter, cut into chunks
2 ripe mashed bananas
2 ripe chopped peaches (skin on)
1 large egg, room temperature
1/2 cup full cream Greek yogurt
1 cup coconut milk or similar

Preheat oven to 375 F

Whisk egg and milk to combine. Set aside. Pulse butter and all the dry ingredients in a food processor until it binds together. Fold in fruit. Add just enough of the egg and yogurt mix to form a soft dough (but not runny - you may not need it all).

Drop 1/4 cupfuls of the dough onto a lined baking sheet, leaving room in between. Bake for roughly 40 minutes (more or less) or until a stick inserted into the center comes out clean.

1 comment:

Unknown said...

These look incredible Mia!! I can't wait to try them! :)

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