This basic scone is fantastic hot from the oven with a little vegan butter and strawberry jam. This recipe is also easily adaptable. See the variations listed below.
Recipe information
Yield
makes 12 scones
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Step 2
Whisk together the yogurt, rice milk, and lemon juice. Set aside.
Step 3
In a large bowl, whisk together the flour mix, xanthan gum, sugar, baking powder, and salt.
Step 4
Add the rice milk mixture and canola oil, and stir with a wooden spoon until combined but still clumpy.
Step 5
Flour a work surface lightly with a little gluten-free flour mix, and turn out the dough. Lightly flour your hands. Sprinkle the dough with a little flour mix.
Step 6
Divide the dough in half. Pat into two 6-inch disks. Cut the disks into 6 pie-shaped wedges. Place the scones on the baking sheet.
Step 7
Bake in the center of the oven for 15 to 17 minutes, or until lightly golden. Transfer to a cooling rack. Serve warm.
variations
Step 8
Berry Scones: Gently fold in 1 cup fresh or frozen berries after combining the wet and dry ingredients. I particularly like raspberries!
Step 9
Chocolate Chip Scones: Add 1 teaspoon pure vanilla extract, and fold in 3/4 cup dairy-free, soy-free chocolate chips at the end.
Step 10
Currant Scones: After whisking together the dry ingredients, add 1/2 cup currants. Then proceed with the recipe as written.
