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1
Preheat the oven to 400F.
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2
Line a baking sheet with parchment paper.
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3
Whisk together the yogurt, rice milk, and lemon juice.
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4
Set aside.
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5
In a large bowl, whisk together the flour mix, xanthan gum, sugar, baking powder, and salt.
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6
Add the rice milk mixture and canola oil, and stir with a wooden spoon until combined but still clumpy.
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7
Flour a work surface lightly with a little gluten-free flour mix, and turn out the dough.
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8
Lightly flour your hands.
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9
Sprinkle the dough with a little flour mix.
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10
Divide the dough in half.
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11
Pat into two 6-inch disks.
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12
Cut the disks into 6 pie-shaped wedges.
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13
Place the scones on the baking sheet.
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14
Bake in the center of the oven for 15 to 17 minutes, or until lightly golden.
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15
Transfer to a cooling rack.
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16
Serve warm.
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17
Berry Scones: Gently fold in 1 cup fresh or frozen berries after combining the wet and dry ingredients.
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18
I particularly like raspberries!
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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.
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20
Currant Scones: After whisking together the dry ingredients, add 1/2 cup currants.
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21
Then proceed with the recipe as written.
