Gluten Free Butternut Pecan Scones
1 cup sorghum flour
1/2 cup almond flour
2/3 cup tapioca starch
1/3 cup light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon xanthan gum or guar gum
1 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup butternut squash puree or pumpkin (canned is fine)
2 tablespoons coconut oil
2 teaspoons vanilla
1 teaspoon lemon juice
2/3 cup chopped pecans or nut of your choice
Preheat oven to 375 degrees.
In a mixing bowl, whisk together the dry ingredients.
Add in the wet ingredients and mix just until the scone dough is workable. Scoop out the dough and plop it onto the center of your prepared cookie sheet. Using wet palms, smooth and flatten the dough into an 8-9 inch circle. I use a small silicone spatula to smooth the outside edges.
Add extra chopped nuts, if desired. Press in slightly.
Brush the top with milk of your choice and sprinkle with some sugar (this makes a lovely crusty top).
Score the dough into eight wedges, using a sharp knife. Cut through and slice the dough down to the bottom. Make some space in between each piece.