Saturday, August 13, 2011

Maple Raspberry Scones

Maple Raspberry Scones (8 servings)
(Adapted from Nourishing Meals)
dairy-free/egg-free/gluten-free/soy-free

1 1/2 cups BROWN RICE FLOUR or SORGHUM FLOUR
1/2 cup TAPIOCA FLOUR
1 tablespoon BAKING POWDER
3/4 teaspoon XANTHAN GUM
1/2 teaspoon SALT
1/2 cup ORGANIC PALM SHORTENING
1/3 cup MAPLE SYRUP
1/2 cup + 2 tablespoons HEMP MILK or COCONUT MILK
2 teaspoons VANILLA
1 heaping cup FRESH RASPBERRIES

1. Preheat the oven to 425F.
2. In a medium mixing bowl, whisk together the flours, baking powder, xanthan gum, and salt. Cut in the shortening with your hands or a pastry cutter until the dough resembles coarse crumbs.
3. In a separate small bowl, whisk together the maple syrup, milk, and vanilla. Add the liquid to the dry ingredients and quickly mix together with a fork or wooden spoon until the dough thickens. Fold in the raspberries, being very careful not to over mix.
4. Drop dough in large spoonfuls onto a baking sheet and bake for about 15 to 17 minutes, depending on the size of your scone.

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