These may be fluffier than regular scones, with a softer crumb -- closer to a biscuit, even. The tops brown nicely, but they could be brushed with melted butter before baking for extra flavor.
Yield: Makes 2-inch scones
- For the basic flour mix
- 1 cup white rice flour
- 1 cup potato starch (not potato flour)
- 1 cup cornstarch
- 1/2 cup corn flour
- 1/2 cup tapioca flour or tapioca starch
- 4 teaspoons xanthan gum
- For the scones
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 4 tablespoons vegan solid vegetable shortening, such as Earth Balance Natural Shortening
- 2 large eggs, beaten
- 3/4 cup plain yogurt
- 1/2 cup add-ins, such as fruit, nuts or chocolate morsels (optional)
For the basic flour mix: Combine the ingredients in a container with a tight-fitting lid. Measure out 2 cups for this recipe and place in a large mixing bowl; cover and store the remaining flour mix in the refrigerator or in a cool place for another use.
For the scones: Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
Add the sugar, baking powder and baking soda to the basic flour mix, stirring to mix well. Use a pastry cutter or two knives to cut the shortening into the dry ingredients. Add the beaten eggs and yogurt, stirring to combine, then add the fruit, nuts or chocolate, if using, stirring to combine.
Drop the batter onto the baking sheet in heaping tablespoonfuls spaced about 2 inches apart. Bake for 10 to 12 minutes, until the tops are lightly browned. Serve warm.
From Jules E.D. Shepard's "Nearly Normal Cooking for Gluten-Free Eating" (BookSurge, 2007).
Tested by Kim O'Donnel.
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