Pumpkin Scones

nom nom nom.

1 1/4 C brown rice flour
2/3 cup arrowroot flour
1 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon celtic sea salt
3/4 C organic kent puree (quarter, remove seeds, bake in some water until soft)
2 tablespoons coconut oil
1 teaspoon lemon juice
2 1/2 tbsp honey

Mix it all together, bake 15min @ 200°c, leave to sit.

Served here with cinnamon nuttelex and orange date marmelade.

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