Who needs bread when you can make scones that are sweet or savory, plain or fancy? Simply pair it with jam and clotted cream for a lovely afternoon tea.

Ingredients: 

½ cup gluten-free sourdough discard

1¾ cup almond flour, blanched

⅔ cup arrowroot flour 

2 tablespoons everything bagel seasoning

1 tbsp nutritional yeast (optional) 

1¼ tsp baking powder 

½ tsp sea salt 

⅓ cup refined coconut oil, firm 

⅓ cup dairy-free milk

Instructions

• Combine the blanched almond flour, arrowroot flour, everything bagel seasoning, nutritional yeast, baking powder, and salt in a large mixing bowl. Using a fork, incorporate the coconut oil into the dry ingredients until the mixture is crumbly with some tiny chunks of coconut oil remaining.
  
  
• In a smaller bowl, whisk together the dairy-free milk and sourdough discard until combined.
   
• Combine the dry and wet ingredients together and mix thoroughly.
• Line a baking sheet with parchment paper and sprinkle with arrowroot flour. 
  
  
• Sprinkle arrowroot flour over the dough and knead a few times until a slightly sticky dough forms. Gently press into an 8 inch circle, about 1½ inch thick.
  
  
• Place the dough in your Superbaking banneton basket and wrap to keep it moist. Refrigerate it for at least 1 hour or up to 24 hours.
  
  
• When you're ready to bake, preheat the oven to 375°F. Divide the circle into 8 scones and keep them separate. Using a pastry brush, brush the tops of the scones with a little amount of dairy-free milk. On each scone, sprinkle more everything bagel seasoning. Bake for approximately 20–25 minutes, or until golden brown.
  
  
• Allow to cool slightly for 10 minutes. Serve warm or at room temperature.
  
  
• Refrigerate for up to 10 days in a tightly sealed container.
  
  

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