Basic Scones

• 1 (6-ounce) container plain or vanilla vegan yogurt
• 3/4 cup rice milk
• 1 tablespoon freshly squeezed lemon juice
• 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. Preheat the oven to 400F.
2. Line a baking sheet with parchment paper.
3. Whisk together the yogurt, rice milk, and lemon juice.
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. Pat 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 15 to 17 minutes, or until lightly golden.
15. Transfer to a cooling rack.
16. Serve warm.
17. Berry Scones: Gently fold in 1 cup fresh or frozen berries after combining the wet and dry ingredients.
18. I particularly like raspberries!
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. Currant Scones: After whisking together the dry ingredients, add 1/2 cup currants.
21. Then proceed with the recipe as written.

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

Taken from www.epicurious.com/recipes/food/views/basic-scones-379088 (may not work)