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Author Notes: My husband is a fan of Andrew Sullivan from the Atlantic. Andrew was always mentioning these treats and I was always feeling very left out. So I initially created a great recipe, and then some dairy-free friends needed some scones too, so this recipe was born. Subsequently, Andrew Sullivan has just discovered that he is intolerant to wheat and this recipe's journey has come full circle. I emailed him to ask if he'd like me to make and mail him a batch and I'm still waiting to hear! - glutenfearless
Serves a lot (makes 18)
The Actual Scone
- 2 3/4 cups My GF Flour Mix (See additional recipe)
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1 teaspoon xanthan gum
- 1/2 cup olive oil, the lightest you can find
- 1 cup non-dairy milk (hemp, coconut, almond) or water
- 1 tablespoon Rice Vinegar
- 1/2 cup Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- 2 tablespoons vanilla bean paste or 1 vanilla bean scraped
- THE Glaze
- 1/4 cup olive oil, very light
- 1/4 cup non-dairy milk or water
- 1 teaspoon vanilla extract
- 1 tablespoon vanilla bean paste
- 2 1/2-3 cups powdered sugar
My GF Flour Mix
- 2 cups Rice Flour
- 2/3 cup Potato Starch
- 1/3 cup Tapioca Starch
- To make flour mix, combine all flours in a bag and shake well. Preheat your oven to 500 degrees and back down to 425 degrees when you pop in the scones.
- Place milk and vinegar in the microwave for 45 seconds. In a bowl, combine all liquid ingredients and the 1/2 cup sugar. Mix well.
- Combine all the other dry ingredients in another bowl. If you are adding anything in (cherries, nuts, raisins etc.) add them in now. Stir to blend.
- Pour the wet ingredients into the dry and mix together well.
- Dust your rolling area with flour mix and scrape the dough out of the bowl. Dust the top of the dough with flour and flatten slightly. Fold the dough in half, push down flat, turn the dough and repeat the folding. The dough is soft and lightly sticky so you don't need to push too hard.
- Using your rolling pin, roll the dough out to 1 inch to 1 1/4 inches. Push the sides in until the dough forms a square.
- Using a chef's knife dusted in flour makes 2 cuts vertically and 2 cuts horizontally. Do not drag the knife through the dough, start at the top and cut down each time. You can flour your knife for every cut.
- Gently pick up the scones with either you hands or the knife (slide underneath). VERY IMPORTANT-DO NOT pinch, crush or touch the edges of the scones, as that will prevent them from rising. Place them on a sheet pan, none of them should touch.
- Turn the oven down to 425 degrees and put the sheet-pan on the center rack of the oven. Bake for about 12-13 minutes, checking every few minutes. They will look like this when they are ready to come out.
- Let them cool for about 15 minutes. Give them 10 minutes of cooling and them start preparing the glaze.
- For the glaze, put the olive oil and rice milk in a bowl and microwave for 1 minute. Add the vanilla and vanilla paste-mix well. Whisk in the powdered sugar until the glaze is fairly thick and whitened.
- Flip the scone over face-down into the glaze. Pull it out and put it face-up on a rack to drip and dry.
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good