A wonderful addition to a weekend brunch, these scones are perfect served alongside fruit salad.
Recipe information
Yield
makes 12 scones
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Step 2
Whisk together the yogurt, orange juice, and orange zest. Set aside.
Step 3
In a large bowl, whisk together the flour mix, xanthan gum, granulated sugar, baking powder, and salt.
Step 4
Add the orange juice mixture and the 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. Pat into two 6-inch disks. Cut the disks into 6 pie-shaped wedges. Place the scones on the baking sheet. Brush with the rice milk, then sprinkle liberally with sanding sugar.
Step 7
Bake in the center of the oven for 15 minutes, or until lightly golden and the sugar is sparkling. Transfer to a cooling rack. Serve warm.
