Gluten-Free Vegan Strawberry Scones

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   Equipment needed: Kitchen scale, two mixing bowls (large and medium), rubber spatula, measuring cups and spoons, knife and cutting board, canola oil spray, metal baking sheet (13x18 inch) and a pastry brush (optional).

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   1.

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   Preheat oven to 400 degrees F. 2.

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   Whisk the dry ingredients in a large bowl.

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   3.

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   Combine all the wet ingredients in a medium bowl.

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   Mix the wet mixture into the dry mixture by hand until just combined.

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   Gently fold in diced strawberries.

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   4.

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    Cover the counter space with a large piece of plastic wrap and lightly coat it with starch.

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    Place approximately 1/2 cup of dough on the wrap.

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    Shape the dough into a 4x4 square with starch dusted hands.

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    Cut the square diagonally to get 2 triangles.

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    Repeat with the rest of the dough.

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    5.

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    Lightly spray a baking sheet with non-stick spray.

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    Transfer the triangles onto the baking sheet leaving an inch or so between them.

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    Brush the surface of the triangles with melted vegan butter, if desired.

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    6.

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    Bake for 16 minutes or until a toothpick inserted into the centers comes out clean.

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    Transfer the scones to a wire cooling rack and let them cool.

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    Serve warm.

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    Notes: 1.

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    If using canned coconut milk, sometimes it is thicker than the carton package (different brands may vary).

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    In this case, use 1 cup coconut milk and 1/3 cup water.

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    2.

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    I usually make a large batch of this gluten-free flour mix (the dry ingredient mixture) because you can weigh large amounts of each ingredient more accurately than small amounts.

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    The extra flour mix can be stored in a zipper bag in the freezer.

* Per serving · 4 servings · Values may vary.