Summary: Recipe from “Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes”. Gluten-Free/Dairy-Free Options. Makes 8-10 scones

2 cups All Purpose Gluten-free Baking Mix from The Pure Pantry
1/2 cup millet flour or almond flour
1/2 cup butter, chilled, or coconut oil, chilled
2 eggs or egg replacer
2 tablespoons agave nectar, preferably Nature’s Agave Amber variety
3/4 cup fresh raspberries
1/2 cup So-delicious Coconut Milk Creamer (dairy-free) or regular cream
Raw sugar for topping (optional)

Preheat over to 375˚F. Grease cookie sheet and lightly dust with baking mix or rice flour.

In a large bowl add the baking mix (add baking powder if using Elizabeth’s Flour Blend) and almond or millet flour.

Cut butter or coconut oil into small pieces with knife. Add to flour mixture. Blend butter with a fork or your fingers until it resembles course meal. Add eggs (or egg replacer) and agave nectar, stirring just until dry ingredients are moistened. Wash and drain fresh raspberries. Fold in raspberries. Dough will be sticky.
Lightly dust a work surface and hands with rice flour or baking mix. Turn dough out onto work surface. Knead lightly and pat dough into an 8 inch circle shape and place on parchment paper on a baking sheet. Score top of circle with knife, creating 10 wedges but not cutting all the way through dough. Or, using a large spoon drop approximately ¼ cup dough onto greased cookie sheet, 3 inches apart.

Place coconut milk creamer or regular cream in small bowl. Using a pastry brush, generously brush cream on top of scones. Sprinkle with raw sugar. Bake for 25 minutes or until scones are golden brown. Cool completely. If you created the 8 inch circle, cut into 10 scones and serve.