Author adapted by Angela Litzinger at test.angelaskitchen.com rom Rebekah @ The Happy Tummy
Ingredients
1 1/4cupfinely ground brown or white rice flour
13tablespoonspotato starch
7tablespoontapioca starch
3tablespoonssugar
1 1/2teaspoonsxanthan gum or guar gum
1/2teaspoonbaking soda
1/2teaspoonsalt
1/2cupfrozen gluten and dairy free margarineor 1/3 cup frozen coconut oil
1cupchopped dried cherriessoaked in hot water or orange juice for 10 minutes, then drained
2large eggs or egg substitute
1/2cupgluten and dairy free plain yogurtI used coconut based yogurt
zest of one orange
3/4cupsifted gluten free powdered sugar
2 to 3tablespoonsorange juice
Instructions
Preheat your oven to 375. Combine your dry ingredients, except the cranberries. Using a pastry cutter or two knives, cut the margarine into the flour mixture until it looks like coarse crumbs. Add your cherries and orange zest. In another bowl, whisk eggs and dairy free yogurt together. Add to dry mixture and stir until just moistened. Turn dough out onto a counter dusted with gluten free flour or starch.
Knead lightly just until the dough holds together. Make into circles, about 1/2 inch thick. Cut each circle into even wedges and put onto a lightly greased pan or pan lined with parchment paper. Bake at 375 for 15 min.
Cool for about 10 minutes. Make glaze by combining orange juice with sifted powdered sugar until smooth. Drizzle over scones.
Freezing Directions: Allow to cool completely. Place scones in plastic freezer bag(s), remove as much air as possible, label and freeze.
To serve: Thaw. Serve room temperature or warm before eating.