2 cups rice flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1 tsp. dried thyme
1/3 cup Spectrum palm shortening
2 cups grated cheese - I use Trader Joe's goat gouda (not the one with honey)
1/2 cup coconut milk + a little more for the tops
1 flax egg substitute recipe
Salt for the tops
Measure all dry ingredients into a bowl. Cut in the shortening. Mix in the cheese. Add the coconut milk and egg substitute. 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 16 pie wedge shapes. Separate the wedges so no sides are touching. Brush with coconut milk and sprinkle or grind salt on the top of each scone.
Bake at 425 degrees for about 15 minutes - until golden.
No comments:
Post a Comment