OMG, i just made these for my kids and myself and they were SOOO delicious, moist and the perfect scone texture. Even though I had to make lots of substitutions just because of what I had on hand. For the flour mix, I didn't have the recommended flours, so used a mix of 1 1/2 c. Brown Rice flour, 1 1/2 c. Sorghum flour, 1 c. cornstarch, and 1/2 c. almond meal. I used about 2 cups of this for the scones. I used slightly less than the 1/4 tsp. nutmeg and it was the perfect amount. I also had to use honey for lack of sugar, slightly less than 1/4 cup, mixed in with the liquid ingredients. Also subbed flax for eggs and rice milk for regular milk. For the fruit, I chopped some dried coconut and moistened with some water; I added the coconut along with dried blueberries and craisins- the craisins were needed to cut the sweetness! Then I discovered some sparkling white sugar sprinkles in the cupboard to sprinkle on top, and wow these scones were divine. Thank you for this recipe, I will always use it now for scones!! Wow, it's great to know that this recipe is forgiving and versatile. Thank you so much for sharing the substitutions you made- so glad to hear that the scones came out well. It's always great to have the varying options and know that they really work! ~Amy

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