You will need an electric mixer; standing mixer or a really strong arm with a large wisk for this recipe...
Dry Ingredients:
2 Cups Rice Flour
1/2 Cup Tapioca Flour
1/2 Cup Flaxseed Flour
1 tsp. salt (I like kosher in cooking)
2 tsp. gluten free baking powder
1/2 tsp. baking soda
2 Tblsp. sugar - you can substitute Stevia equivalents; Splenda equivalents and honey, maple syrup or agave. If you use a liquid sweetner remove the equal amount in your wet ingredients, like the 'milk'.
1/2 tsp. guar gum
1 Tblsp. cinnamon
Wet Ingredients:
1 Cup soymilk, almond milk or rice milk (do not use juice)
1 large egg
1 tsp. gluten free vanilla extract
1/4 Cup freshly juiced, orange juice..no seeds!
2 Tblsp. orange zest Grated before you juice the orange!...just the orange color not the white pith
1 Tblsp. orange extract
1 tsp. rice vinegar
8 Tblsp. non-dairy margerine (I like Earth Balance vegan for baking)
1/2 Cup dried cranberries or any other dried fruit you like
1/2 Cup pecan pieces or almond slices..a nut that you can eat (or omit altogether)
Steps:
Preheat your oven to 425 degrees
Line a airbake cookie sheet with parchment paper; however this isn't completely necessary if you don't use it for anything else.
- Juice orange and measure liquid into a small bowl; add the cranberries to soak; add the zest to soak; add the orange extract to soak
- Mix all the dry ingredients into the bowl you will use for mixing
- In a separate small bowl whisk your egg and "milk" of choice; add rice vinegar
- dice up your non-dairy margerine and add to your whisked dry ingredients; mix with mixer or pastry blender until your mixture is 'holding' together
- add your liquid ingredients and mix until all dry is incorporated; add nuts and mix for a second or two (do not overmix or you will have nuts in your scones..you just won't be able to have the texture of them being there)
- chill for 30 minutes
Using a ice cream scoop, scoop out full rounds of batter and place onto the baking sheet..9 will fit easily but you can do 12 without the batter running together. These bake in the shape you put them in when you scoop them out and onto the baking sheet. They do not spread like most baked goods.
- Place in the center of your oven and bake for 12 minutes, check centers with a toothpick, if it comes out clean it is baked. remember that they will not brown like traditional baked goods...but they will taste like it!
After baking is complete, remove scones to a cookie rack to cool. Keep in a plastic bag for up to a week or freeze for up to three months.
You can change this basic recipe to any flavors and spices that you like. You can use lemon zest and juice instead of orange. Be brave..have fun! Eat well.
Dry Ingredients:
2 Cups Rice Flour
1/2 Cup Tapioca Flour
1/2 Cup Flaxseed Flour
1 tsp. salt (I like kosher in cooking)
2 tsp. gluten free baking powder
1/2 tsp. baking soda
2 Tblsp. sugar - you can substitute Stevia equivalents; Splenda equivalents and honey, maple syrup or agave. If you use a liquid sweetner remove the equal amount in your wet ingredients, like the 'milk'.
1/2 tsp. guar gum
1 Tblsp. cinnamon
Wet Ingredients:
1 Cup soymilk, almond milk or rice milk (do not use juice)
1 large egg
1 tsp. gluten free vanilla extract
1/4 Cup freshly juiced, orange juice..no seeds!
2 Tblsp. orange zest Grated before you juice the orange!...just the orange color not the white pith
1 Tblsp. orange extract
1 tsp. rice vinegar
8 Tblsp. non-dairy margerine (I like Earth Balance vegan for baking)
1/2 Cup dried cranberries or any other dried fruit you like
1/2 Cup pecan pieces or almond slices..a nut that you can eat (or omit altogether)
Steps:
Preheat your oven to 425 degrees
Line a airbake cookie sheet with parchment paper; however this isn't completely necessary if you don't use it for anything else.
- Juice orange and measure liquid into a small bowl; add the cranberries to soak; add the zest to soak; add the orange extract to soak
- Mix all the dry ingredients into the bowl you will use for mixing
- In a separate small bowl whisk your egg and "milk" of choice; add rice vinegar
- dice up your non-dairy margerine and add to your whisked dry ingredients; mix with mixer or pastry blender until your mixture is 'holding' together
- add your liquid ingredients and mix until all dry is incorporated; add nuts and mix for a second or two (do not overmix or you will have nuts in your scones..you just won't be able to have the texture of them being there)
- chill for 30 minutes
Using a ice cream scoop, scoop out full rounds of batter and place onto the baking sheet..9 will fit easily but you can do 12 without the batter running together. These bake in the shape you put them in when you scoop them out and onto the baking sheet. They do not spread like most baked goods.
- Place in the center of your oven and bake for 12 minutes, check centers with a toothpick, if it comes out clean it is baked. remember that they will not brown like traditional baked goods...but they will taste like it!
After baking is complete, remove scones to a cookie rack to cool. Keep in a plastic bag for up to a week or freeze for up to three months.
You can change this basic recipe to any flavors and spices that you like. You can use lemon zest and juice instead of orange. Be brave..have fun! Eat well.
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