Gluten-free Mixed Berry Scones

Preheat the oven the 375ºF. Line a baking sheet with parchment paper and set aside.

In a food processor fit with the metal S blade, combine the dry ingredients and pulse until well combined. Add the solid coconut oil and pulse until you have a sandy texture, about 5 or 6 pulses.

Transfer the mixture to a large bowl and add the cereal. Stir until the ingredients are combined and make a well in the center.

In a separate bowl, whisk the wet ingredients (coconut milk, applesauce, brown rice syrup) together. Pour the wet ingredients into the well in the dry ingredients and mix with a wooden spoon until you have a thick dough.

Form the dough into a log and place it on the baking sheet. Cut the log in half and then each half into triangles. Brush each scone with the remaining melted coconut oil and sprinkle with the palm sugar.

Bake in the center of the warm oven for 15 minutes, or until the scones have browned. Let cool on the baking sheet for a few minutes, then transfer to a wire rack.

Serve slightly warm with cup of tea and your favorite no sugar-added fruit spread.

Makes 4 scones.