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
- Preheat the oven to 400F.
- Line a baking sheet with parchment paper.
- Whisk together the yogurt, rice milk, lemon juice, and vanilla.
- Set aside.
- In a large bowl, whisk together the flour mix, xanthan gum, sugar, baking powder, and salt.
- Add the rice milk mixture and canola oil, 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.
- Shape into two 6-inch disks.
- Cut the disks into 6 pie-shaped wedges.
- Place the scones on the baking sheet.
- Bake in the center of the oven for 13 minutes, or until very lightly golden.
- Transfer to a cooling rack.
- Let cool, and then spoon 1 teaspoon of glaze over the top of each scone.
- Let set.
- Combine all the ingredients, mixing until smooth.
- Before glazing the scones, put a sheet of waxed paper on a baking sheet, and set the scones on the sheet.
- 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)