Cherry Oat Scones
- Yield: 12 pieces
- 1cup plus 2 tablespoons rice milk
- 1tablespoon cider vinegar
- 2cups Basic Gluten-Free Flour Mix*
- 3/4teaspoon xanthan gum
- 2tablespoons double-acting baking powder
- 1/3cup granulated sugar
- 1/4teaspoon salt
- 1/4teaspoon ground cinnamon
- 1 1/4cups gluten-free old-fashioned oats
- 1/3cup dairy-free, soy-free vegetable shortening
- 1/2cup dried cherries
- sanding sugar (optional)
- Preheat the oven to 400°F. 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.
Reprinted with permission from The Allergen-Free Baker’s Handbook by Cybele Pascal (Celestial Arts; 2009). Photo credit: Chugrad McAndrews. Purchase here.