The last time I had a scone, I could still eat wheat flour, butter, cream, all those things that pretty much define a scone. I figured that my scone-eating days were gone forever, but some tweaks to a recipe I found online here (http://eagleloftkitchen.blogspot.com/2009/09/blackberry-scones.html) proved me wrong. These are disappearing faster than I can make them. In fact, I mixed up about 10 cups of the dry ingredients to save time, now that the black raspberry bush in our backyard is ramping up production. My daughter had never been willing to taste a raspberry until she tried these scones. They are so good fresh from the oven that sometimes I make half a recipe so that we don't have to eat any "cold" scones later.
Mix:
1 cup brown rice flour
1/2 cup teff flour
1/2 cup tapioca flour
3/4 tsp xanthan gum
1/2 tsp salt
Use a beater or fork to cut in shortening, until the mixture is crumbly:
1/2 cup Earth Balance shortening (not buttery sticks, but shortening)
Mix in:
1/3 cup maple syrup
1/2 cup soy milk
2 tsp vanilla
Gently fold in:
1 heaping cup raspberries (I have mostly used the frozen red raspberries from Trader Joe's, but fresh are great too)
Bake at 425 for about 15 minutes.
