My daughter's gracious teacher planned to share some buttered scones with the kids today and sent a message out to all the parents inquiring about food allergies. Well, with allergies to wheat, dairy, and eggs, traditional scones are just not an option for my daughter. So, I offered to bring in a batch of allergy-free scones.
Once again, it was Cybele Pascal to the rescue! In her fabulous cookbook, The Allergen-Free Baker's Handbook , there are several scone recipes, and I chose to make the 'Basic Scones.' The recipe was simple: combine the liquid ingredients, sift together the dry ingredients, and combine the two.:
Then, form the dough into six-inch disks, cut into 6 triangles, and bake:
My daughter ate one right out of the oven, with a little vegan butter, and loved it!:
Allergy-free Basic Scones
(makes 12 scones)
1 (6oz) container vanilla vegan yogurt
3/4 c dairy-free milk (I like coconut)
1 T lemon juice
3 c gluten-free flour mix (6:2:1 superfine brown-rice flour, potato starch, tapioca flour)
3/4 t xanthan gum
1/3 c sugar
2 T baking powder
1/4 t salt
1/3 c canola oil
- Preheat oven to 400 degrees, line a baking sheet with parchment paper.
- Combine the first 3 ingredients in a medium bowl.
- Whisk together the dry ingredients in a large bowl.
- Add the liquid mixture and canola oil to the dry mixture. Stir until combined but still clumpy.
- Lightly flour a work surface with GF flour mix, and turn out the dough. Lightly flour your hands and the dough.
- Divide the dough in half, and pat into two 6-inch disks. Cut the disks into 6 equal triangles and place on the baking sheet.
- Bake in the center of the oven for 15-17 minutes or until lightly golden.
- Enjoy with vegan butter and jam.