- 6
Ingredients
- 1 1/4 cups (100 g) sorghum flour
- 1/2 cup (75 g) potato starch
- 1/4 cup (30g) brown rice flour
- 1 tsp xanthan gum
- 4 tsp baking powder
- 3 tbsp organic granulated sugar
- 1 1/2 tbsp dried lavender buds
- 5 tbsp vegan margarine
- 1/2 cup almond milk
- 1/4 cup coconut cream
- 1 tsp vanilla bean paste, or 1 tsp freshly scraped vanilla beans
- additional sorghum for dusting
Preparation
Step 1
Instructions
Preheat oven to 400 °F.
Sift together sorghum flour, potato starch, brown rice flour, xanthan gum, baking powder and sugar.
Toss in lavender buds to evenly distribute throughout the flour mixture.
Cut in margarine using a pastry blender or work quickly with your hands.
In small bowl, whisk together almond milk, coconut cream and vanilla bean paste.
Stir milk mixture into flours just until well combined. Your dough will be slightly sticky… dust lightly with about 1-2 tbsp sorghum flour just until workable.
Chill dough briefly in fridge, about 15 minutes.
Pat dough into a slab about an inch and a half thick onto parchment lined counter-top.
Cut dough into desired shapes using a cookie cutter or sharp knife, and place scones onto ungreased cookie sheet about 2 inches apart.
Bake in preheated oven for 12-15 minutes, or until very lightly golden brown.
Let cool and either eat plain, or drizzle with this simple glaze found here.
Enjoy!