Gluten Free /Dairy Free Millet Fruit Scones

Suzy mom to 2's Note:

These scones do justice to the subtile, slightly sweet taste of millet flour because there's no extra sugar or spices added. Despite being whole grain, their texture is pleasantly light. This recipe was inspired by Kimberly Harris' buttermilk millet drop biscuit recipe.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Yield: 14 scones

• 2 cups millet flour
• 3 teaspoons baking powder
• ¼ teaspoon salt
• 2 teaspoons xanthan gum
• 6 tablespoons butter or 6 tablespoons dairy-free margarine
• ¾ cup vanilla-flavored soymilk
• 2 eggs
• 2 egg whites
• ½ cup sweet banana chips , chopped
• ½ cup dried apricot , chopped

Directions:

1. Preheat oven to 390.
2. Cover a baking tray with parchment paper or grease a cookie sheet.
3. Mix first four ingredients in a large bowl, stir well using a wire whisk.
4. Cut the butter into the flour with two knives until pea sized.
5. Mix soy milk, egg whites and eggs. Pour into the flour mixture and mix until smooth (I used an immersion blender).
6. Fold in dried fruits.
7. Drop in rounded spoonfuls onto tray.
8. Bake for 20 minutes, until lightly golden.
9. Serve hot.

Reviews

[Gary's Creations]

These scones are excellent. I followed the recipe closely. I substituted almond milk for soy, and used 3 whole eggs. They were light and fluffy. Five out of five people in our household raved over them. Personally I would like them a little sweeter. Job well done on the scones.