A pretty, elegant scone, these are equally delicious with or without the glaze.

　　

Ingredients

makes 12 scones

　　1 (6-ounce) container vanilla vegan yogurt

　　3/4 cup rice milk

　　1 tablespoon freshly squeezed lemon juice

　　2 teaspoons pure vanilla extract

　　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

　　1 recipe Vanilla Glaze (recipe follows)

　　

Vanilla Glaze

1 cup confectioners’ sugar

　　2 tablespoons rice milk

　　1/2 teaspoon pure vanilla extract

　　

Step 1

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

　　

Step 2

Whisk together the yogurt, rice milk, lemon juice, and vanilla. 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. Shape 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 13 minutes, or until very lightly golden. Transfer to a cooling rack. Let cool, and then spoon 1 teaspoon of glaze over the top of each scone. Let set.

　　

Vanilla Glaze

Step 8

Combine all the ingredients, mixing until smooth.

　　

tip

Step 9

Before glazing the scones, put a sheet of waxed paper on a baking sheet, and set the scones on the sheet. Easy cleanup!

　　Allergen-Free Baker's Handbook