Gluten-Free Berry Scones

1

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

2

In a small bowl, whisk together the egg and cashew milk.

3

In a large bowl, add the dry ingredients (arrowroot starch, almond flour, gluten free flour, baking powder, coconut sugar and sea salt) and combine.

4

Add the coconut oil to the dry ingredients and with a fork mix until small pieces remain.

5

Add the egg and nut milk bowl to the dry ingredients and stir to combine. You should have a dough that forms into a ball that isn’t sticky or too crumbly. You can add in more gluten free flour or almond flour if needed.

6

Add frozen berries and combine.

7

On a cutting board, use almond flour to gently cover the surface and with your hands form a ball and flatten.

8

Using a sharp knife, cut into 10 slices and place on the baking sheet.

9

Bake for 20-25 minutes until golden brown.

10

Enjoy!

11

Substitutions: You can substitute a flax egg for the regular egg to make it vegan. You can omit the almond flour for oat flour.