You can easily make great scones – gluten free, Paleo, dairy free, sugar free!
The Pamela’s mix has some buttermilk in it, so is not dairy free. You can adjust this recipe by using any one of these mixes alone in the recipe instead of blending them. For example, you can use just the BirchBender’s mix if you want to be strictly Paleo, or omit the Pamela’s mix and bring up the other two to make up the difference, if you want to avoid dairy. But, after trying this recipe a few different ways, this method below was the favorite for texture and taste. By the way – Pamela’s does make a gluten and dairy free pancake mix, but it has two ingredients that don’t work at my house: Sorghum and cane sugar.
Use any berries fresh or frozen! Low FODMAP berries are blueberry and raspberry; strawberry is a little more challenging for FODMAPs and for allergy, but they make a delicious scone if workable at your house. Apple, peach and pear are higher FODMAP fruits and may trigger some children who have a history of FPIES reactions. Adding nuts, GF CF chocolate chips, or banana are all reasonable options too!
Paleo flours include coconut, which is a moderate FODMAP food that may or may not work for some. Either way, this recipe does not add sugar and is sweet enough without it.