gluten free scones

- 1 c brown rice flour

- 2/3 c tapioca starch

- 1/3 coconut flour

- 1/4 t xanthan gum

- 1/3 c sugar

- 1 t baking powder

- 1/4 t baking soda

- 1/2 t salt

- 1/4 c coconut oil

combine all until crumbly

add:

-1 t vanilla

-1 egg

-1/2 c plain yogurt

combine until doughy. add 1/2 c fresh or dried fruit. I used asian pear

and fresh ginger.

make into small bisquit rounds. coat top in sugar.

Bake at 400 for 17-20 minutes.