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Crawford Design

Scones – Gluten Free

Ingredients

• 1 1/4 cups sorghum flour
• 1/2 cup tapioca flour
• 1 1/2 tablespoons Cream of Tartar
• 3/4 tsp baking soda
• 1 teaspoon xanthan gum
• 1/4 teaspoon sea salt
• 4 tablespoons sugar
• 4 tablespoons butter or margarine, cut in 1/2 inch
  slices (keep cold)
• 2/3 cup lowfat plain yogurt or 1/2 cup non-dairy milk
• 1 large egg
• 1/3 cup currants
• 2 tablespoons milk (cow, soy, rice or nut) for brushing on top
• Nonstick cooking spray

Directions

1. Preheat oven to 400°. Coat baking sheet with cooking spray,
   set aside.
2. In food processor place flours, cream of tartar, baking soda, xanthan gum, salt and sugar. Pulse on and off to combine the ingredients. Add cold butter and pulse about 15-20 times or until the mixture resembles coarse meal.
3. Combine the lightly beaten egg and yogurt. Pour over the flour mixture and process for about 10 seconds or until dough forms large curds. Scrape the dough into a bowl. Quickly, but gently stir or fold in currants with a spatula.
4. On baking sheet pat dough to 8 inch circle, 3/4 inch thick. Brush top with 2 tablespoons milk.
5. Bake for 12-15 minutes. Cut into 6 or 8 wedges.

Source: Bobsredmill.com