Basic Scones

Directions

1. 1
   Preheat the oven to 400F.
2. 2
   Line a baking sheet with parchment paper.
3. 3
   Whisk together the yogurt, rice milk, and lemon juice.
4. 4
   Set aside.
5. 5
   In a large bowl, whisk together the flour mix, xanthan gum, sugar, baking powder, and salt.
6. 6
   Add the rice milk mixture and canola oil, and stir with a wooden spoon until combined but still clumpy.
7. 7
   Flour a work surface lightly with a little gluten-free flour mix, and turn out the dough.
8. 8
   Lightly flour your hands.
9. 9
   Sprinkle the dough with a little flour mix.
10. 10
    Divide the dough in half.
11. 11
    Pat into two 6-inch disks.
12. 12
    Cut the disks into 6 pie-shaped wedges.
13. 13
    Place the scones on the baking sheet.
14. 14
    Bake in the center of the oven for 15 to 17 minutes, or until lightly golden.
15. 15
    Transfer to a cooling rack.
16. 16
    Serve warm.
17. 17
    Berry Scones: Gently fold in 1 cup fresh or frozen berries after combining the wet and dry ingredients.
18. 18
    I particularly like raspberries!
19. 19
    Chocolate Chip Scones: Add 1 teaspoon pure vanilla extract, and fold in 3/4 cup dairy-free, soy-free chocolate chips at the end.
20. 20
    Currant Scones: After whisking together the dry ingredients, add 1/2 cup currants.
21. 21
    Then proceed with the recipe as written.