Best Organic Scones

So fast and easy, these wheat-free, organic, vegan scones are divine

Ingredients:
2 ⅔ C  Spelt Flour
⅓ C  Sucanat, or raw organic sugar, or, coconut sugar
1½ tsp  baking powder
1 tsp  baking soda
1 tsp  cinnamon
½ tsp  sea salt
¾ C  firm, coconut oil
3 C  rolled oats, quinoa or rye flakes
1 C  diced, dried fruit; choose from raisins, currents, apricots, mangoes, pineapple, coconut or dried berries.
¾ C  nuts, choose from walnut, pecan, or almonds
1 ½ C  plain, unsweetened dairy or non-dairy yogurt
½ C  milk; choose non dairy, or dairy (preferably raw)
1 lg egg (optional)

Directions:
Preheat oven to 425°F, lightly oil 2 large stainless steel baking sheets, or line with unbleached parchment paper. In a large bowl combine the flour and powders. In another bowl mix flakes, nuts and dried fruit. In a 3rd bowl, combine the yogurt, egg and ¼ C of the milk. Using either a food processor fitted with the metal blade or your fingers, work the coconut oil or butter into the flour until you have pea-sized clumps. Alternating the yogurt and nut/fruit mixture, quickly and loosely mix the ingredients, barely stirring. Your batter should appear to be only partially mixed, with little hills and valleys of wet and dry ingredients. This lack of mixing is the key to very light, crumbly, crispy scones. Do not over-mix. These scones taste best when left in free-form shapes!