Gluten Free /Dairy Free Millet Fruit Scones

These scones do justice to the subtile, slightly sweet taste of millet flour because there's no extra sugar or spices added. Despite being whole grain, their texture is pleasantly light. This recipe was inspired by Kimberly Harris' buttermilk millet drop biscuit recipe.

• Ready In: 30 mins
• Yields: 14 scones

Ingredients

• 2  cups  millet flour
• 3  teaspoons baking powder
• 1⁄4 teaspoon salt
• 2  teaspoons xanthan gum
• 6  tablespoons butter or 6  tablespoons  dairy-free margarine
• 3⁄4 cup vanilla-flavored soymilk
• 2  eggs
• 2  egg whites
• 1⁄2 cup  sweet banana chips, chopped
• 1⁄2 cup  dried apricot, chopped

Directions

1. Preheat oven to 390.
2. Cover a baking tray with parchment paper or grease a cookie sheet.
3. Mix first four ingredients in a large bowl, stir well using a wire whisk.
4. Cut the butter into the flour with two knives until pea sized.
5. Mix soy milk, egg whites and eggs. Pour into the flour mixture and mix until smooth (I used an immersion blender).
6. Fold in dried fruits.
7. Drop in rounded spoonfuls onto tray.
8. Bake for 20 minutes, until lightly golden.
9. Serve hot.