Orange, Pecan & Date Gluten-Free Scones

• zest of 1 orange
• 1/4 cup fresh orange juice
• 1/2 cup Medjool dates, pitted and chopped
• 3 cups GEMS flour mix (2-3/4 c. brown rice flour, 2/3 c. sweet white sorghum flour, 1/3 c. buckwheat flour, 3 Tbsp. millet flour)
• 1-1/2 teaspoons guar gum powder
• 1/4 cup honey
• 2 tablespoons baking powder
• 1/2 teaspoon salt
• 3 tablespoons neutral-flavored oil
• 2/3 cup unsweetened almond milk
• 1/4 cup pecans, coarsely chopped
• 1/4 cup additional unsweetened almond milk
• 2 large baking sheets, stacked together
• 1 sheet parchment paper

1. Preheat the oven to 350u0b0F.
2. Mix chopped dates with orange juice in a small bowl, separating the dates in the juice; let soak.
3. Mix dry ingredients together in a large bowl.
4. Mix oil and honey in a separate bowl, add orange zest to almond milk, then add to oil/honey mix, and whisk to blend well.
5. Add wet ingredients to dry ingredients, and stir just until ingredients come together in a ball.
6. Lightly flour surface with a little GEMS flour, turn dough out of the bowl, and gently form into an 8-inch round.
7. Brush round with almond milk, and sprinkle with chopped pecans.
8. Cut round into 8 wedges, and brush cut sides with almond milk.
9. Place wedges about 1 inch apart on a parchment lined doubled baking sheet to prevent bottoms of scones from burning.
10. Bake until scones are lightly browned, about 20 minutes.

orange juice, dates, flour, guar gum powder, honey, baking powder, salt, oil, unsweetened almond milk, pecans, milk, baking sheets, parchment

Taken from food52.com/recipes/12443-orange-pecan-date-gluten-free-scones (may not work)