Gluten free Vegan Coconut Date Cardamon Scone Recipe
1 1/4 cup sorghum flour
1/2 cup arrowroot starch
1 1/2 tsp. cream of tartar
3/4 tsp. baking soda
1 tsp. xanthan gum
1/4 tsp. salt
4 tbsp. sugar
4 tbsp. Palm Oil Shortening
2/3 cup coconut milk cream (leave canned coconut in refrigerator for a few hours and let solids rise to the top)
1 Ener-g Foods Egg Replacer Egg
1/3 cup chopped dates
1 tsp. freshly ground cardamon
sprinkle of nutmeg

extra coconut cream for brushing scone, organic sugar for sprinkling on top

Preheat oven to 400F.

Gently blend dry ingredients in a medium bowl. Then blend in shortening until you have course meal. Whisk together egg replacer (1 1/2 tsp. powder, 2 tbsp. warm water) and then add your coconut cream. Fold together and add your dates and spices.

Fold dough together until it is workable and put into a gallon freezer bag, rolling until you have a rectangle 3/4 inch thick. Cut out the sides of the bag, and then cut the dough into rectangles.

Baste dough with coconut cream and sprinkle generously with sugar.

Bake for 12-14 minutes.