Cinnamon, Apple, And Oat Scones

• 4.2 ounces sweet white sorghum flour (about 1 cup)
• 1.3 ounces white rice flour (about 1/4 cup)
• 1.15 ounces brown rice flour (about 1/4 cup)
• 1.3 ounces potato starch (about 1/4 cup)
• 1 cup certified gluten-free quick-cooking oats
• 1/4 cup packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon xanthan gum
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 5 tablespoons chilled unsalted butter, cut into small pieces
• 1 cup finely diced peeled Granny Smith apple
• 1/4 cup cinnamon-flavored baking chips
• 1/2 cup low-fat buttermilk
• 1/4 cup applesauce
• White rice flour, for dusting
• 1 egg white, lightly beaten
• 2 teaspoons turbinado sugar or granulated sugar

1. Preheat oven to 400u0b0.
2. Weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, oats, and next 7 ingredients (through nutmeg) in a large bowl, stirring with a whisk; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in apple and baking chips. Add buttermilk and applesauce; stir just until moist.
3. Turn dough out onto a surface lightly dusted with white rice flour. Pat dough into an 8-inch circle; cut into 14 wedges. Place wedges on a baking sheet lined with parchment paper. Brush egg white over surface of dough; sprinkle with turbinado sugar. Bake at 400u0b0 for 14 minutes or until golden brown. Remove scones from baking sheet to a wire rack. Serve warm.

sweet white sorghum flour, white rice, brown rice flour, starch, oats, brown sugar, baking powder, xanthan gum, baking soda, salt, ground cinnamon, ground nutmeg, butter, apple, cinnamonflavored baking chips, lowfat buttermilk, applesauce, white rice flour, egg, turbinado sugar

Taken from www.myrecipes.com/recipe/cinnamon-apple-oat-scones (may not work)