Triple Berry Scone

Servings: serves 12

3 cups Gluten-Free Flour

½ cup Beet Sugar, Organic

2 tablespoons baking powder

¼ teaspoon sea salt

¾ cup unsalted butter, cut into one inch cubes

1 egg

½ cup milk

¼ cup raspberries

¼ cup blueberries

¼ cup blackberries

Preheat oven to 400° F. Cover sheet pan with parchment paper.
In a large bowl, combine all dry ingredients until fully incorporated.
Add butter to dry ingredients until fully coated.
In a separate bowl, whisk egg with milk. Slowly add in berries and flour mixture until dough is formed.
On a lightly floured surface, knead for 1 minute, or until dough is coated with flour.
Roll out dough until it is approximately one foot long.
Using a dough scraper, cut dough into triangles.
Place on prepared sheet pan.
Bake for 10 to 15 minutes or until golden brown.
Serve warm and enjoy!

Serving Size: 1 Scone

Calories: 270

Protein: 3 g

Cholesterol: 50 mg

Calcium: 190 mg

Total Fat: 12 g

Total Carbohydrate: 44 g

Iron: 1 mg

Saturated Fat: 7 g

Dietary Fiber: 1 g

Sodium: 280 mg