I adapted this recipe using a favorite scone recipe from Annie Somerville's cookbook Field of Greens. The flour mix is a formula from the cookbook GEMS of Gluten-Free Baking by Wendy Turnbull. The GEMS formula can be customized using different gluten-free flours depending on what flavors you're going for in a recipe. I like this flour mix because it is entirely whole-grain and creates a really nice texture and flavor for the scones.

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