Gluten Free Coconut Scones

Gluten Free Coconut Scones

1 cup almond flour
1/2 cup brown rice flour
1/2 cup tapioca starch
1/4 cup potato starch
2 1/4 tsp. baking powder
1/4 tsp xanthan or guar gum
1/4 tsp. salt
1/4 cup (1/2 stick) cold butter
2 eggs
1 T. honey
1/3 cup cream or coconut milk
zest of a small orange
3/4 cup shredded coconut
1/3 cup dried cranberries or 2/3 cup frozen blueberries (optional)

Preheat oven to 400. Put a baking stone in the oven to heat, or cover a cookie sheet with greased parchment paper. Mix dry ingredients and cut in butter. Add eggs, honey and cream or milk and blend well before stirring in orange zest, coconut and berries. Roll the dough into a ball and place on a little flour on a cutting board. Pat into a circle 3/4" thick and slice into eight triangles. Bake 10-12 minutes or until they start to turn golden brown.

Buttery Goodness

1/2 cup softened butter
1/3 cup raw honey
3/4 tsp. vanilla

Whip together and serve with the scones.