Wheat-Free Date Nut Scones

Combine:
1 c brown rice flour
1/3 c garbanzo bean flour (or brown rice flour)
1/3 c whole flax seeds - ground (or 1/2 c pre-ground flax)
2 Tbsp tapioca starch
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon

Cut 1/4 c butter into the above mixture until it resembles coarse crumbs.

Combine separately:
2 large eggs
1/2 c yogurt
4 Tbsp maple syrup (or unsweetened apple juice concentrate)

Chop:
1 c pitted dates
3/4 c walnuts or pecans (or half and half)

Mix about a teaspoon of rice flour into the chopped dates to help keep them from clumping.

Mix wet and dry mixtures together until just combined, don't over-mix. Fold in the dates and nuts.

Drop large heaping spoons of batter onto a parchment paper-lined cookie sheet, leaving at least 1" of space between each scone. Bake in an oven, pre-heated to 400, for about 15 - 20 minutes, or until golden brown and cooked through.

These are great warm with butter, or with some nice old cheddar cheese... If keeping these longer than a day, store in a sealed container in the fridge, and pop them in the toaster or oven to re-heat.

Enjoy :-)