Banana Peach Scones (gluten-free)

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1.5 cups sorghum flour

1.5 cups white rice flour
1 tablespoon stevia (sweetener)

3 teaspoons GF baking powder

1 teaspoon xanthan gum

8 tablespoons cold butter, cut into chunks

2 ripe mashed bananas

2 ripe chopped peaches (skin on)

1 large egg, room temperature

1/2 cup full cream Greek yogurt
1 cup coconut milk or similar

Preheat oven to 375 F

Whisk egg and milk to combine. Set aside. Pulse butter and all the dry ingredients in a food processor until it binds together. Fold in fruit. Add just enough of the egg and yogurt mix to form a soft dough (but not runny - you may not need it all).

Drop 1/4 cupfuls of the dough onto a lined baking sheet, leaving room in between. Bake for roughly 40 minutes (more or less) or until a stick inserted into the center comes out clean.

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