Nutty Gypsy Scones

I decided to post scones again. I reworked my recipe a little.  Scones are my favorite travel food.  Since I have been traveling a lot lately it was a good thing to rework.  As I stated on my first post of scones, I like them dry and not very sweet.  I just don't bake very much because I like to keep sugar out of my diet as much as possible. If you like more sugar just add it. Sometimes I will spread a little homemade jelly on the scone for added sweetness.  My first recipe was called Door County Scones because of the addition of cherries.  This time I changed the flours and just added walnuts.

Nutty Gypsy Scones

1 cup gluten free multi-purpose flour (King Arthur)
1 cup whole grain millet flour (Bob's Red Mill)
1/4 cup Blonde Coconut Palm Sugar (Sweet Tree)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp xanthum gum
5 Tbsp Organic Coconut Oil
1/2 cup hemp milk
1/4 cup cultured coconut milk (So Delicious)
Ener G egg replacer for 1 egg mixed according to box
1/2 tsp vanilla
1 cup chopped walnuts

Preheat oven to 400.
Place flours, sugar, baking powder and soda, salt, and xanthum gum in bowl of stand mixer. Add coconut oil and blend until resembles a coarse meal. Add nuts.  Whisk hemp, coconut milk, Ener G and vanilla in separate bowl. Take bowl of dry ingredients from mixer and make a well in center - add milk mixture to well of dry ingredients. Stir just until dough forms. Place on floured surface and gently knead until it comes together.  Pat into a round shape about 7".  Cut into wedges with a knife.  Transfer wedges to baking sheet and bake for 20 minutes.

I have tried these with many different flours over time. If you can use dairy try butter instead of coconut oil, milk instead of hemp milk, and sour cream instead of cultured coconut milk. An egg can be used instead of Ener G replacer. It all works.

Best of all it is grab and go food for those of you who enjoy the gypsy life as I do.