A wonderful addition to a weekend brunch, these scones are perfect served alongside fruit salad.

　　

Ingredients

makes 12 scones

　　1 (6-ounce) container vanilla vegan yogurt

　　3/4 cup orange juice

　　2 teaspoons orange zest

　　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

　　2 tablespoons rice milk

　　Sanding sugar

　　

Step 1

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

　　

Step 2

Whisk together the yogurt, orange juice, and orange zest. Set aside.

　　

Step 3

In a large bowl, whisk together the flour mix, xanthan gum, granulated sugar, baking powder, and salt.

　　

Step 4

Add the orange juice mixture and the 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. Brush with the rice milk, then sprinkle liberally with sanding sugar.

　　

Step 7

Bake in the center of the oven for 15 minutes, or until lightly golden and the sugar is sparkling. Transfer to a cooling rack. Serve warm.

　　Allergen-Free Baker's Handbook