A pretty, elegant scone, these are equally delicious with or without the glaze.
Recipe information
Yield
makes 12 scones
Ingredients
Vanilla Glaze
Preparation
Step 1
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Step 2
Whisk together the yogurt, rice milk, lemon juice, and vanilla. Set aside.
Step 3
In a large bowl, whisk together the flour mix, xanthan gum, sugar, baking powder, and salt.
Step 4
Add the rice milk mixture and canola oil, and stir with a wooden spoon until combined but still clumpy.
Step 5
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.
Step 6
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.
Step 7
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.
Vanilla Glaze
Step 8
Combine all the ingredients, mixing until smooth.
tip
Step 9
Before glazing the scones, put a sheet of waxed paper on a baking sheet, and set the scones on the sheet. Easy cleanup!
