Last week I got word from the allergist that my youngest has an egg allergy that is contributing to her worsening eczema. So along with baking gluten free, casein free, soy free and peanut free, I have the pleasure of adding egg-free to that list. Oh, and coconut too. Sigh.

Luckily I have a really awesome scone recipe that is already originally egg free, I just had to make it gluten and casein free. The fact that there is no egg and not much liquid makes these scones dry inside, which I love. They go great with a cup of tea or a glass of milk for the kids. Having made these, I feel better about baking with so many restrictions. It can be done. And the results taste good too.

These scones are best warm and will keep on the counter for a day. After a day, store in the fridge or freezer and reheat until warm in the microwave or the oven before serving.

2 cups GF flour blend (I like this one)
3 tsp. baking powder
2 tbsp. sugar
1 tsp. xanthan gum
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves
1/2 tsp. salt
6 tbsp. palm shortening
1/2 cup grated apple
4 tbsp. apple juice

Topping
hazelnut, almond or rice milk
cinnamon sugar

Preheat oven to 400 degrees. Grease a baking sheet with cooking spray and set aside.

Sift together the flour through the salt. Cut in the shortening with a pastry cutter until mix resembles coarse meal. Add grated apples and toss to coat. Add the apple juice and stir with a fork to make a stiff dough - dough should not be too wet.

Turn dough onto a lightly floured worktop and knead dough two or three times, until it comes together. With floured hands, pat dough into a circle about 1/2 inch thick. Cut into 8 wedges. Transfer wedges with a flat, thin spatula to the prepared baking sheet - this is easy to do as the dough is firm and not sticky.

Brush each scone with hazelnut milk and sprinkle with cinnamon sugar. Bake 10 minutes or until bottoms are light brown. Remove scones to a wire rack to cool. Serve warm or at room temperature. Yield: 8 scones.