Simple and delicious. These gluten free scones will not disappoint.
1/2 cup coconut flour 1 cup sorghum flour 1 TB ground cinnamon 2 tsp ground ginger 2 tsp cream of tarter 1 tsp baking soda 1 cup date sugar 1/3 cup unsalted butter 1 cup buttermilk (you can add 1/4 tsp vinegar to milk as alternative) 1/2 tsp sea salt
Preheat oven to 425°F.
Combine all dry ingredients. Use a pastry cutter to cut butter into flour mixture until coarse, similar to wet sand. Stir in buttermilk just until dough forms.
Put the dough onto the pan and gently form into a round disk approximately 1 inch thick. Cut into eight slices.
Bake at 425°F for 12-15 minutes until firm and slightly brown on top. Top immediately with butter and a blend of cinnamon and date sugar or drizzle with Date Lady Date Caramel or Coconut Caramel .