Cinnamon, Apple, and Oat Scones
Sorghum flour and brown rice flour give these scones a heartier texture that mimics the wheat-based variety. Serve them with a mug of hot chocolate or mulled cider for a delicious breakfast or as an afternoon snack.
Recipe by Cooking Light July 2014
Credit: Oxmoor House
169 calories; fat 6.1g; saturated fat 3.3g; mono fat 1.3g; poly fat 0.3g; protein 3.3g; carbohydrates 26g; fiber 1.9g; cholesterol 11mg; iron 0.8mg; sodium 269mg; calcium 67mg.