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.

　　

Ingredients

makes 12 scones

　　1 (6-ounce) container plain or vanilla vegan yogurt

　　3/4 cup rice milk

　　1 tablespoon freshly squeezed lemon juice

　　3 cups Basic Gluten-Free Flour Mix (page 19)

　　3/4 teaspoon xanthan gum

　　1/3 cup granulated sugar

　　2 tablespoons double-acting baking powder

　　1/4 teaspoon salt

　　1/3 cup canola oil

　　

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.

　　Allergen-Free Baker's Handbook