I made these scones for my darling and for my roomies for Valentine's morning! They turned out really wonderful, they were much sweeter than I expected them to be, so I might cut the sugar to 1/4 cup the next time I make them, which I definitely will. The original recipe can be found here, but I changed almost all of the ingredients to make them me-friendly.
*egg substitute equivalent to one egg
*1/3 cup rice milk
*1/4 cup orange cranberry relish (made this for Christmas, don't remember if I posted the recipe- basically a bag and a half of cranberries, pulp of four oranges (peel, remove membranes), processed and sweetened to taste (I used brown sugar), then cooked until just boiling so can be cold canned) [original recipe called for applesauce]
*2 Tablespoons coconut oil
*1 Teaspoon vanilla extract
*2 cups flour blend (I used 3/4 cup rice flour, 1/4 cup sorghum flour, 1/3 cup sweet rice flour, 2/3 cup tapioca flour)
*1 Tbsp baking powder
*1/2 tsp salt
*sweet rice flour for dusting fingers
Preheat oven to 400 degrees Fahrenheit.
Prepare egg substitute according to package directions. Whisk until frothy.
Whisk in milk, relish, coconut oil, and vanilla extract.
Whisk together dry ingredients, mix into wet ingredients.
Using a quarter cup measure, drop blobs of batter *at least three inches* apart on oiled cookie sheet. Dust fingers with sweet rice flour and pat the batter into heart shapes.
Press a small well in the center of each heart and spoon 1/2 teaspoon of berry preserves into each well.
Bake for 12 to fifteen minutes, or until browned on edges.
Gorge yourself on delicious scones! (But wait several minutes or you will scald your mouth on the hot preserves!)
- ▼ February (9)