Cherry Oat Scones
- 1 cup plus 2 tablespoons rice milk
- 1 tablespoon cider vinegar
- 2 cups Basic Gluten-Free Flour Mix (page 19)
- 3/4 teaspoon xanthan gum
- 2 tablespoons double-acting baking powder
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 1/4 cups gluten-free old-fashioned oats
- 1/3 cup dairy-free, soy-free vegetable shortening
- 1/2 cup dried cherries
- Sanding sugar (optional)
- Preheat the oven to 400F.
- Line a baking sheet with parchment paper.
- Whisk together 1 cup of the rice milk and the cider vinegar.
- Set aside.
- In a large bowl, whisk together the flour mix, xanthan gum, baking powder, granulated sugar, salt, and cinnamon.
- Add the oats and toss.
- Add the shortening in pieces, and work in with a pastry blender or two knives until you have a pea-sized crumb.
- Add the cherries, tossing until combined.
- Add the rice milk mixture and stir with a wooden spoon until combined but still clumpy.
- 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.
- Divide the dough in half.
- The dough will be sticky.
- Shape into two 6-inch disks.
- Cut the disks into 6 pie-shaped wedges.
- Transfer the scones to the baking sheet.
- Brush with the remaining 2 tablespoons rice milk, then sprinkle with sanding sugar.
- Bake in the center of the oven for 17 minutes, or until lightly golden.
- Serve warm from the oven, or let cool on a cooling rack.
rice milk, cider vinegar, flour, xanthan gum, doubleacting baking powder, sugar, salt, ground cinnamon, oats, vegetable shortening, dried cherries, sanding sugar
Taken from www.epicurious.com/recipes/food/views/cherry-oat-scones-379094 (may not work)