Mango Scones (Gluten Free and Vegan!)

2c rice flour

1tbsp aluminum free baking powder

½ tsp salt

1 tsp cinnamon

1/3 c canola oil

1/3 c agave nectar

1 tbsp vanilla extract

1c mango puree

Prep: Skin, slice and puree a mango. It should yield about one cup of puree.

Preheat oven to 375 degrees F and line a baking sheet with parchment paper.In a bowl, combine and mix together the dry ingredients. In a separate bowl, beat together wet ingredients (including the mango puree). Stir the wet ingredients into the dry and mix until just combined. The texture will be crumbly (this is normal!). Take a handful of dough and knead it together, shaping into a scone, and place on the parchment-lined baking sheet. If you notice the dough becoming too crumbly to form a scone, just add a splash of milk to the dough and continue to knead. After scones are lined up on the baking sheet, bake on the center rack for 20 minutes. Remove the scones promptly from the oven and let cool on a cooling rack. Feel free to add 1/3 c of nut pieces, raisins or other goodies to these scones.