Vanilla Coffee Date Scones

1 and 3/4 cups of 1-1 gluten free blend

1/3 cup tapioca flour

2 tbsp baking powder

3 tbsp cardamom

1 tsp cinnamon

2 tbsp RYZE Mushroom Coffee

1/3 cup coconut oil

1 tbsp vanilla bean ghee

1/4 cup maple syrup

6 dates chopped

3/4 cup coconut milk

In a large bowl mix: 1 ¾ cup of 1-1 gluten free blend (I use Bobs Red Mill), ¼ cup tapioca flour (Bobs Red Mill too), 2 tbsp baking powder, ½ tsp baking soda, ½ tsp salt, 3 tbsp cardamom, 1 tsp cinnamon, 2 tbsp RYZE Mushroom Coffee, 1/3 cup coconut oil, 1 tbsp Vanilla bean ghee, ¼ cup maple syrup, 6 dates chopped, ¾ cup coconut milk 

Mix all ingredients into a thick dough

Place on a tray with parchment paper and roll dough out into a large circle

Bake at 350 for 18-20 mins