1 c.  Nature’s Path® Millet Rice
1 1/2 c.  whole wheat pastry flour, plus 2 to 3 tbs. more for kneading dough
1/4 c.  packed brown sugar
2 tsp.  baking powder
1 tsp.  baking soda
1/4 tsp.  ground cardamom
1/8 tsp.  sea salt
4 oz. (1 stick)  cold butter, cut into bits
1/3 c.  dried goji berries, coarsely chopped
Zest of 1 large  orange
1/4 to 1/3 c.  2% Organic Valley milk

1. Set oven rack in middle and preheat oven to 425°F. Line a baking pan with parchment paper or a silpat.

2. Place Millet Rice in a large bowl and crush flakes into uneven bits with your hands. Stir in flour, sugar, baking powder, baking soda, cardamom, and salt.

3. Use a pastry blender or your fingers to work butter into flour until pieces of butter are pea-sized. Stir in goji berries, orange zest, and enough milk to create a dough that sticks together when pressed.

4. Turn dough onto a generously floured surface. Knead dough until no longer sticky, sprinkling additional flour on surface as needed. Shape into a disc 1/2-inch thick. Use a sharp knife to cut into quarters. Cut each quarter in half.

5. Transfer scones to prepared pan and bake for 7 minutes. Rotate pan and continue baking until tops feel firm when gently pressed, 7 to 9 more minutes.

6. Transfer to a cooling rack. Eat warm or at room temperature, or freeze in a well-sealed container for up to 3 months.

Makes 8 scones
At Nature’s Path we recommend you use organic ingredients whenever possible.