Glazed Vanilla 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)
• 1 cup confectioners sugar
• 2 tablespoons rice milk
• 1/2 teaspoon pure vanilla extract

1. Preheat the oven to 400F.
2. Line a baking sheet with parchment paper.
3. Whisk together the yogurt, rice milk, lemon juice, and vanilla.
4. Set aside.
5. In a large bowl, whisk together the flour mix, xanthan gum, sugar, baking powder, and salt.
6. Add the rice milk mixture and canola oil, and stir with a wooden spoon until combined but still clumpy.
7. Flour a work surface lightly with a little gluten-free flour mix, and turn out the dough.
8. Lightly flour your hands.
9. Sprinkle the dough with a little flour mix.
10. Divide the dough in half.
11. Shape into two 6-inch disks.
12. Cut the disks into 6 pie-shaped wedges.
13. Place the scones on the baking sheet.
14. Bake in the center of the oven for 13 minutes, or until very lightly golden.
15. Transfer to a cooling rack.
16. Let cool, and then spoon 1 teaspoon of glaze over the top of each scone.
17. Let set.
18. Combine all the ingredients, mixing until smooth.
19. Before glazing the scones, put a sheet of waxed paper on a baking sheet, and set the scones on the sheet.
20. Easy cleanup!

yogurt, rice milk, freshly squeezed lemon juice, vanilla, flour, xanthan gum, sugar, doubleacting baking powder, salt, canola oil, vanilla glaze, confectioners sugar, rice milk, vanilla

Taken from www.epicurious.com/recipes/food/views/glazed-vanilla-scones-379092 (may not work)