Gluten-Free Mango Apricot Scones

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Ready for your morning mmmmmmm? This Gluten-Free Mango Apricot Scones recipe is outstanding! It’s not your average hockey-puck scone. These are on the lighter side and not too sweet. Perfect texture, bakes in 15 minuets and is delicious! Anyone can make a good gluten-free scone! Try them out served with Mango tea and honey!

Gluten-Free Mango Apricot Scones
Gluten-Free Mango Apricot Scones
Votes: 1
Rating: 5
Rate this recipe!
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Gluten-Free Mango Apricot Scones
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe
Servings Prep Time Cook Time
15scones 15minutes 15minutes
Servings Prep Time
15scones 15minutes
Cook Time
15minutes
Ingredients
Servings: scones
Units:
Ingredients
Servings: scones
Units:
Method
  1. Pre-Heat oven 400 degrees F.
  2. Using electric mixer, combine Sorghum flour, Tapioca flour , Baking Powder, Baking Soda, salt, butter, vanilla extract, sour cream and 1 egg.
  3. Mix on low till dough is formed.
  4. Add dried fruit.
  5. In small bowl, separate the remaining egg.
  6. Line cookie sheet with parchment paper and spoon out 15 scones.
  7. Gently brush egg white atop each scone.
  8. Bake at for 15-20 minutes until golden brown and cook through.
  9. Use a toothpick to make sure dough is fully cooked!
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