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Fruit Scones


adapted from Jamie’s Food Revolution

Makes 10 scones.


1 cup dried cherries (or a mix of any dried fruits you like, which make these new each time)
8 ounces/227 grams superfine brown rice flour (about 1 1/2 cups)
6 ounces/170 grams potato starch (a little less than a cup)
4 ounces/113 grams tapioca flour (a little less than a cup)
2 ounces/57 grams teff flour (about 1/2 a cup)
2 teaspoons xanthan gum
1/2 teaspoon guar gum
1 tablespoon baking powder
pinch fine sea salt
1/2 cup unsalted butter, just out of the refrigerator, cut into small cubes
2 large eggs
1/2 cup milk (some for recipe, some for brushing the tops)



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