Preparation time: 10
Cooking time: 20
Difficulty: Easy - for beginners
Dietary guidance: v n
1 cup sorghum flour
1/2 cup hazelnut flour, or almond meal, or millet flour
1/2 cup tapioca starch or potato starch (not potato flour!)
1 tablespoon baking powder
3 tablespoons light brown sugar
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
5 tablespoons organic shortening
1 free range organic egg white or 1/4 cup liquid egg replacer
1/2 cup Mimicreme non-dairy cream, or use yogurt or sour cream
2 teaspoons bourbon vanilla
2/3 cup organic raisins
Preheat the oven to 350ºF. Line a baking sheet with an Exopat. Or use a piece of parchment paper. This helps keep the scones from browning too much on the bottom.
In a large mixing bowl, whisk together the dry ingredients.
Add the shortening in pieces and use a fork or a pastry cutter to cut it in. The mixture should look sandy.
Add in the egg or egg replacer, non-dairy cream, and vanilla. Beat till combined.
Add in the raisins and stir by hand to distribute.
Divide the dough into eight equal mounds. Place the eight mounds of dough on the lined baking sheet and pat them into round shapes. You can be strict and uniform or go loosey-goosey with bumpy eclectic shapes.
Place the baking sheet in the center of a preheated oven and bake the scones for roughly 15 to 20 minutes until they are set and slightly golden (baking times may vary depending upon the size and thickness of the dough).