I have made scones hundreds of times. They have always turned out very well. Today, I made these with the nutmeg and chopped apricot and was truly disappointed. The nutmeg totally overpowered the scone so you couldn't taste the apricot. And the texture of the scone was gritty. These were the first gluten-free scones I tried since going gluten-free about 8 months ago. They were crispy on the outside and tender on the inside with pockets indicating they raised as they should. In other words, they were cooked properly, but they were not at all impressive. I had to slather on Irish butter just to get them down. Apricot preserves would have helped, too. I hope there are improvements in the gritty texture of KA gluten-free mix in the future. I enjoy a pot of tea, daily, and would love to add scones back into my tea ritual. But, they've got to be better than this. We're sorry the recipe was disappointing. 1/4 teaspoon nutmeg was optional in this recipe - perhaps skipping it altogether or using half would be best for you. We wonder if there was enough liquid used or if white rice flour (sometimes bakes up more gritty in texture) was used in place of the brown rice flour . Irene@KAF

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