Jennifer Esposito's Gluten-Free Blueberry Walnut Scones

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1/2 cup brown rice flour

1/2 cup coconut flour

1/2 cup sorghum flour

1/2 cup tapioca starch

1/2 tsp salt

3/4 tsp xanthan gum

1 tsp baking soda

2 tsp baking powder

1 tsp cinnamon

2 tbsp canola oil

1/2 tsp vanilla

5 tbsp apple sauce

1/2 banana

2 tbsp maple syrup

2 tbsp brown rice syrup

1/3 cup soy, rice, almond or hemp milk

1 cup blueberries

1 cup chopped walnuts or pecans

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