Whisk together: 1 1/2 c. Summers Sprouted Spelt Flour ,1/4 c.quinoa flour, 1/4 c. tapioca flour, 1/4 c. Sucanat, 1 Tbsp. baking powder, 1/4 tsp. salt (opt)
Cut in 3/4 stick (6Tbsp.) of ice cold butter, leaving some pea-size pieces
Add in: 1 c. chopped walnuts, 1 c. chopped fresh cranberries
Whip together and just lightly mix in: 2 eggs, 1 tsp. vanilla, 1/3 c. yogurt, sour cream or water
Dough will be 'stiff but moist'. Scoop dough into greased scone pan or drop 1/4 c. on a greased cookie sheet.
Bake at 400 degrees for 14-16 minutes. Cool before topping with Maple Glazing.