Friday, January 4, 2013

More Cones Please, Mama (That's kid-speak for scones)

It's a lazy day today.  And by lazy, I mean I am still in my pajamas even though it's 2pm.  That is the extent of the laziness.  I did not get a lot of sleep last night, so today's plans got put on hold to accommodate a pajama day.  So far today I have washed and folded four loads of laundry and I'm waiting on the fifth to finish drying.  I've dusted and vacuumed every room in the house, scrubbed the bathroom floors, changed the sheets in all beds of the house, and even broke out the iron (which needed dusting itself!) to smooth out a few shirts.  Oh, and then I watched Cinderella with my girls, all the while feeling like Cinderella myself.  I remember when lazy days meant pajamas and relaxing - reading a book, scrapbooking, baking, etc.  I can't believe I haven't done any baking today!

But I did yesterday!  And boy are these scones, or "cones" as my 3-year-old calls them, yummy.  This is a recipe adapted from Cybele Pascal's book, The Allergen-free Baker's Handbook, which is my go-to book for most of my baked goods.  This particular scone recipe is great as-is, or you can dress it up with berries, chocolate chips, dried fruits, etc.  My kids are particularly fond of the chocolate chip version, as am I!

Allergen-free Scones
1 (6 oz) container vanilla vegan yogurt (I use So Delicious coconut yogurt)
1 cup rice milk + 1 tablespoon apple cider vinegar
3 cups Multigrain gluten-free flour blend
3/4 teaspoon xanthan gum
1/3 cup sugar
2 tablespoons baking powder
1/4 teaspoon salt
1/3 cup grapeseed oil

1.  Preheat oven to 400 and line a cookie sheet with parchment paper.

2.  Whisk together the yogurt and rice milk mixture.  Set aside.

3.  In a large bowl, whisk together the flours, xanthan gum, sugar, baking powder, and salt.

4.  Add the rice milk mixture along with the canola oil.  Stir with a wooden spoon until combined.  At this time, I add Enjoy Life chocolate chips or frozen berries if I am in the mood to spice things up.

5.  Flour a work surface and turn out the dough.  Lightly flour your hands and sprinkle the dough with a little flour, as well.

6.  Divide the dough in half and pat into two 6-inch disks.  Cut the disks into 6 wedges and place on the baking sheet.

7.  Bake for 15 minutes, or until lightly golden.  Transfer to a cooling rack.  These are terrific served warm.

1 comment: