These hearty scones are a perennial favorite, and now, thanks to gluten-free oats, even those on gluten-free diets can enjoy them. Feel free to swap out other dried fruits for the cherries. Dried apricots, cranberries, raisins, chopped dates, or figs are all wonderful substitutions. These are delicious with a little vegan butter!
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 1 cup of the rice milk and the cider vinegar. Set aside.
Step 3
In a large bowl, whisk together the flour mix, xanthan gum, baking powder, granulated sugar, salt, and cinnamon.
Step 4
Add the oats and toss. Add the shortening in pieces, and work in with a pastry blender or two knives until you have a pea-sized crumb.
Step 5
Add the cherries, tossing until combined.
Step 6
Add the rice milk mixture and stir with a wooden spoon until combined but still clumpy.
Step 7
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 8
Divide the dough in half. The dough will be sticky. Shape into two 6-inch disks. Cut the disks into 6 pie-shaped wedges. Transfer the scones to the baking sheet. Brush with the remaining 2 tablespoons rice milk, then sprinkle with sanding sugar.
Step 9
Bake in the center of the oven for 17 minutes, or until lightly golden.
Step 10
Serve warm from the oven, or let cool on a cooling rack.
