Berry Scone with vanilla drizzle

Mixed Berry Muffin/Scone

Dry-

1/2 c soaked buckwheat (soak for 15 minutes)

1/4 c millet flour

3/4 c sorghum flour

1/2 c almond flour

1/2 c tapioca starch

2 t baking powder

1/2 t salt

7 T coconut oil (solid)

Wet

1/3 c almond milk

1 egg

4 T honey

1 t lemon juice

1 c frozen mixed berries (or whatever berry)

Wash

1 egg

1 t almond milk

3 T coconut sugar

Mix wet and dry ingredients in separate bowls. (Use a fork to mash the coconut oil into the dry ingredients). Mix together. Divide into 8 greased jumbo sized muffin tins. Mash down with fork.  (or you can shape into scones on a baking sheet) Paint the tops with the wash.

Cook for 20 minutes at 375 degrees

Drizzle on top the Vanilla mixture

Vanilla drizzle

1/8 c coconut sugar

1/4 c arrowroot powder

small small dash of stevia powder

1/8 c almond milk

sprinkle of salt

1 T coconut oil (solid)

Mix the sugar and arrowroot powder together really well. Then mix in the rest of the ingredients and whisk until it's smooth.