Raspberry Scone

1 ½ cups brown rice flour or sorghum flour (I used 1 cup brown rice flour + 1/2 cup sorghum flour)

½ cup tapioca flour

1 tablespoon baking powder

¾ teaspoon xanthan gum

½ teaspoon sea salt

½ cup organic palm shortening

⅓ cup maple syrup

½ cup + 2 tablespoons cold non-dairy milk (unsweetened hemp milk or light coconut milk)

2 teaspoons vanilla extract

1 heaping cup fresh raspberries

Preheat oven to 425 degrees F.

Place the flours, baking powder, xanthan gum, and sea salt into a medium mixing bowl and whisk together well. Cut in the shortening with your fingers or a pastry cutter until coarse crumbs are formed.

In a separate small bowl whisk together the syrup, milk, and vanilla. Add this to the dry ingredients and quickly mix together with a fork or wooden spoon until the dough thickens. Fold in the raspberries, being very careful not to over mix.

Drop by the large spoonful onto a cookie sheet and bake for about 15 to 17 minutes, depending on the size of your scone.