Scones

2 cups gluten free flour blend**
1 cup tapioca flour
1/2 - 1 cup white rice flour
3/4 cup cornstarch
1 TBs yeast
1 cup sugar
1/2 tsp salt
2 tsp xanthan Gum
2 eggs
1 3/4 cups warm water
2 tsp vanilla
1 tsp apple cider vinegar


Combine all the dry ingredients:  flours, yeast, cornstarch, sugar, xanthan gum, and salt in mixing bowl.

Add the wet ingredients to the dry:  warm water, vinegar, butter, vanilla, eggs.

Mix well.  Cover dough and let it raise for one hour.

Break off pieces of batter and deep fry.  I deep fry them in coconut oil.  It is much healthier than vegetable oil and it tastes better too.

Serve with honey butter, cream cheese frosting, cinnamon sugar, whatever else you might like.   Or fry them up and make Navajo tacos.

**The flour blend I used for this recipe is:
4 cups brown rice flour
1 1/3 cups potato starch
2/3 cup tapioca starch
1 cup sweet rice flour


We have a family tradition of eating scones for every New Year's breakfast.