This recipe comes to us from Sheryl Sawyer.
Preparation time: 15 minutes
cooking time: 15 minutes
makes: 8 large or 12 medium scones
2 teaspoon gluten-free baking powder
¼ cup white sugar
1 teaspoon xanthan gum
1 teaspoon salt
1 ½ teaspoon Kingsmill Egg Replacer
1/3 cup margarine, (chilled)
½ cup plus 3 tablespoons Westbrae All-Natural Vanilla Flavored Rice Beverage
¾ cup raisins or currants, (optional)
- Blend all dry ingredients together.
- Cut margarine into flour mixture until no large lumps remain, (or until the mixture has the texture of a coarse cornmeal).
- Make a well in the dry ingredients and add the rice beverage. Mix until blended. If using raisins or currants, blend them in now. This dough will be a little stiff.
- With two spatulas, (you might find it easier to coat them with vegetable oil so they dont stick), make 2 diameter piles on a well-greased cookie sheet, (or a really good nonstick one). Make sure theyre at least two inches apart, because they spread out while baking, like so much gluten-free stuff tends to do!
- Bake at 400 degrees for 15 minutes or until slightly browned.
- Eat hot with your favorite tea!
* Bette Hagmans Four Flour Mix (from The Gluten-Free Gourmet Bakes Bread)
- Garfava Bean Flour 2/3 part
- Sorghum Flour 1/3 part
- Cornstarch 1 part
- Tapioca Flour 1 part
For those challenged by kitchen mathematics, (Im one of you!), here is the breakdown. To make 3 cups Four Flour Mix:
- 2/3 cup Garfava Bean Flour
- 1/3 cup Sorghum Flour
- 1 cup Cornstarch
- 1 cup Tapioca Flour
I find this mix to be a good substitute for all-purpose flour - with the addition of one teaspoon of xanthan gum to help bind the ingredients.