Gluten-Free Scones

My fellow gluten-free pals and I have been getting together about once a week to try and make new things (isn't baking always more fun with friends?). This week, we tried out the "Basic Scones" recipe from the Allergen-Free Bakers Handbook. They turned out well, but I think that the next time I make them, I will use a combination of buckwheat and sorghum flours instead of Bob's Red Mill's general baking mix, as it made the texture a little grainy.

This was my fourth scone!

6 oz. plain or vanilla vegan yogurt

3/4 c. "milk" (I used hazelnut)

1 T. lemon juice

3 c. gluten-free flour mix (we used Bob's Red Mill)

3/4 t. xanthan gum

1/3 c. granulated sugar

2 T. baking powder

1/4 t. salt

1/3 c. canola oil

1. Preheat the oven to 400'. 
2. Whisk together the yogurt, milk, and lemon juice. Set aside.
3. In a large bowl, whisk together the flour mix, xanthan gum, sugar, baking powder, and salt.
4. Add the milk mixture and canola oil, and stir with a wooden spoon until combined but still clumpy. (At this point, we added a cup of dried, apple juice-sweetened cranberries to the mixture.)
5. Flour a work surface lightly with flour, and turn out the dough. Lightly flour your hands. Sprinkle the dough with a little flour mix.
6. Divide the dough in half. Pat into two 6" disks. Cut the disks into 6 pie-shaped wedges. Place the scones on the baking sheet.
7. Bake in the center of the oven for 15-17 minutes, or until lightly golden. Transfer to a cooling rack. Serve warm. 

We ate them with vegan butter, powdered sugar, cut up strawberries and bananas, with a cup of coffee on the side. It was a delightful treat.