gluten free, sugar free, yeast free
Ingredients:
1 3/4 cup gluten free flour mix
1 1/2 teaspoons cream of tartar
3/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons stevia powder
2 tablespoons xylitol
4 tablespoons butter (cut into 1/2 inch slices)
2/3 cup low fat plain yogurt or 1/2 cup non-dairy milk
1 large egg, lightly beaten
1/3 cup blueberries, raspberries or strawberries (frozen or fresh)
2 tablespoons unsweetened almond milk (cow, soy, rice or nut- for brushing top of scone)
olive oil cooking spray
Preparation:
Preheat oven to 400 degrees. Coat baking sheet with cooking spray. Set aside. In food processor place gluten free flour, cream of tartar, baking soda, salt, stevia, and xylitol. Pulse on and off to combine the ingredients. Add cold butter slices and pulse about 15-20 times or until the mixture resembles coarse meal. Combine the lightly beaten egg and yogurt. Pour over the flour mixture and process for about 10 seconds or until the dough forms large curds. Scrape the dough into a bowl. Quickly, but gently stir or fold in the blueberries, raspberries or strawberries with a spatula. On greased baking sheet, put dough to 8 inch circle, 3/4 inch thick. Brush top with 2 tablespoons almond milk. Bake for 12-15 minute. Cut into 6 or 8 wedges. Serves 6-8
