Again, it is time for more scones. This time I found a generic gluten-free recipe online and I made it into both sweet and savory scones of my twisted version. They are moist inside and crunchy on crust outside. I am quite happy with the taste and here I share with y'all. I keep the sugar in my savory scones as I don't think coconut palm sugar is that sweet neither does it compromise the sensation of savory scones. Here I want to credit the original recipe to Glutenfreelove (http://www.epicurious.com/recipes/member/views/BEST-EVER-GLUTEN-FREE-SCONES-50121233) Thanks you for this awesome inspiration. A prefect Sunday Brunch Scone. My twisted recipe where i sub. 2 eggs with egg white only, sugar with Coconut palm sugar and milk with almond milk, butter with coconut oil. So basically, this is a lactose-free, gluten-free and casein-free scone. My friend, Isabel , suggested to sub. eggs with apple sauce for its moist ...
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