Gluten-Free Breakfast Scones

⅔ cupSalute Sant�! Chardonnay Grapeseed Flour
⅔ cupOat flour
⅔ cupAlmond flour
1 tablespoonBaking powder
1 teaspoonSea salt
¼ cupTurbinado sugar
⅓ cupSalute Sant�! Chardonnay Grapeseed Oil

2 tablespoonsMilk
¼ cupFaisins
¼ cupChopped dates
¼ cupChopped walnuts
½ cupOatmeal


Preheat oven to 425� F.

Combine flours, sugar, baking powder and salt. Slowly add Salute Sant�! Grapeseed Oil while mixing on low speed until crumbly.

Add raisins, dates, nuts and oatmeal.

In a measuring cup, beat the egg and milk together. Slowly add to dough while mixing on slow speed until thick.

Form 2-inch balls and place on greased baking sheet. Bake for 10-15 minutes or until lightly golden brown.

Serve plain or with butter, jam or lemon curd.

Yields 12 scones.

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