Scones:
2 cups all purpose gluten free flour
4 teaspoons gluten free baking powder
2 teaspoons guar gum
1/2 cup coconut sugar
Pinch of salt
1/2 cup salted, cold, grass fed butter
3/4 cup Greek yogurt
1 egg, room temperature
1 large orange (zest only)
1/2 cup fresh mixed berry preserve
1/2 cup fresh citrus marmalade
Syrup:
1/2 cup fresh orange juice
2 tablespoons raw honey or pure maple syrup
Preheat oven to 350 F
Combine all the dry ingredients and cut butter in until mixture is crumbly. Whisk yogurt and egg in a separate bowl. Add enough liquid to bring dough together (not wet).
Pat dough out onto a lightly floured surface (about 2" thickness). Spread preserve over the dough leaving about an inch all the way around free of preserve. Roll up like a Swiss roll and cut into equal pieces. Place on a prepared 12" by 12" round tart pan or similar (refer to picture).
Bake for 20 to 30 minutes or until cooked and golden brown. Drizzle orange syrup over the top. Enjoy.
