September 8, 2013

Apricot-Ginger Tea Scones (GF)

A few months back, with a bake sale looming, I couldn't find a suitable gluten-free scone recipe (plain old wheat ones were abound, of course). I settled on chocolate chip scones from Gluten-Free Goddess. But with a few substitutions. Vanilla rice mild (meeh!), became soy milk. Spectrum shortening was replaced with coconut oil. And chocolate chips were replaced with apricots and ginger. So, behold my very own version of gluten-free scones.

These puppies went fast!
Set the over to 375 and get mixing. 

  • 1 cup of white rice flour
  • 1/2 cup of amaranth flour (or millet - hey, baking GF, you can't avoid a few oddball items)
  • 1/2 cup tapioca flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp xanthan gum
  • 1/2 tsp sea salt
  • 1/2 cup sugar (or brown sugar)
  • 4 tbsp coconut oil
  • 2 eggs
  • 1/3 cup of soy milk
  • A dash of boozy vanilla 
  • Grated fresh ginger and chopped dry apricots
 Mix, mix, mix.

Form a circle on the cookie sheet lined with parchment and score it with knife into wedges. Sprinkle with sugar (raw sugar if you have it on hand). In the oven it goes for 25 minutes.

Serve with dairy free butter, Earl Gray for grown ups and berry tea for classy tea-loving tots.

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