Enjoy these perfect little gluten-free and vegan scones during berry season! They are the perfect way to use up some of those freshly picked berries. You may also use frozen berries, just make sure to partially thaw them first! Replace the raspberries with fresh blackberries, black raspberries, diced fresh peaches, or blueberries if desired. With the added moisture from the berries and maple syrup I have made them into “drop” scones, a method that is much easier and quicker to prepare.
Ingredients
1½ cups
brown rice flour
½ cups
tapioca flour
1 tablespoons
baking powder
¾ teaspoons
xanthan gum
½ teaspoons
sea salt
½ cups
organic palm shortening
⅓ cups
maple syrup
10 tablespoons
cold
non-dairy milk
2 teaspoons
vanilla extract
1 cups
fresh
raspberries
(or more)
