2-1/3 c. gluten-free flour blend such as Pamela’s baking mix OR 1/2 c. each freshly ground almond, buckwheat, coconut, and brown rice flours plus 1/3 more of whichever you like best to= 2 1/3 cups)
1/3 c. raw sugar or agave
1 teaspoon baking powder
4 Tbls. raw or organic butter
1 cage-free, organic egg (beaten)
2/3 c. raw milk
Mix the dry ingredients together. Cut in cold butter. Add milk and egg. Dough will be thick. Drop large, spoonfuls of dough (scones will spread when baking) onto lightly greased baking sheet. Bake in a preheated 375° oven for 15-17 minutes.
*For sweet scones add 1/2 c. dried fruit of your choice. For more savory scones try adding 1 tsp. Real Garlic salt and a pinch of cayenne pepper.