Friday, August 5, 2011


I developed this recipe from an old one for cream scones using coconut milk in place of the cream.  Perfect for breakfast or for a snack with coffee/tea!  These are just plain, but a half cup of currants, blueberries, or other fruit could also be added.

Makes 8

2 cups rice flour
1/4 cup organic sugar
1 tsp. cream of tartar
1/2 tsp. baking soda
1/3 cup Spectrum palm shortening
1/2 cup coconut milk
1 flax egg substitute recipe
2 tsp. homemade vanilla
a little bit more coconut milk and sugar for the tops

Measure all dry ingredients into a bowl.  Cut in the shortening.  Add the coconut milk, egg substitute, and vanilla.  Stir until well mixed, finishing up by kneading with your hands.

On an ungreased cookie sheet, flatten into a flat circle about 7 inches in diameter.  Cut into 8 pie wedge shapes.  Separate the wedges so no sides are touching.

Bake at 425 degrees for about 15 minutes - until they have a golden tint to them.

These freeze and reheat really well.  If you don't freeze them, eat them up right away as they get dry pretty quickly.  Different grinds of rice flour hold liquids differently - I grind my own.  If you find your scones are dry even when first baked, add a tablespoon or two more coconut milk.

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