Cherry Oat Scones

Cybele Pascal’s new book, The Allergen-Free Baker’s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame, makes snacking on baked goods a carefree pleasure for people with allergies. It also gives vegans a wealth of options for meat- and dairy-free treats, such as these tempting scones.

Makes 12 scones

These hearty scones are a perennial favorite, and now, thanks to gluten-free oats, even those on gluten-free diets can enjoy them. Feel free to swap out other dried fruits for the cherries. Dried apricots, cranberries, raisins, chopped dates, or figs are all wonderful substitutions. These are delicious with a little vegan butter!

1 cup plus 2 tablespoons rice milk
1 tablespoon cider vinegar
2 cups Basic Gluten-Free Flour Mix (recipe follows)
3/4 teaspoon xanthan gum
2 tablespoons double-acting baking powder
1/3 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
11/4 cups gluten-free old-fashioned oats
1/3 cup dairy-free, soy-free vegetable shortening
1/2 cup dried cherries
Sanding sugar (optional)

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. Whisk together 1 cup of the rice milk and the cider vinegar. Set aside.

3. In a large bowl, whisk together the flour mix, xanthan gum, baking powder, granulated sugar, salt, and cinnamon.

4. Add the oats and toss. Add the shortening in pieces, and work in with a pastry blender or two knives until you have a pea-sized crumb.

5. Add the cherries, tossing until combined.

6. Add the rice milk mixture and stir with a wooden spoon until combined but still clumpy.

7. Flour a work surface lightly with a little gluten-free flour mix, and turn out the dough. Lightly flour your hands. Sprinkle the dough with a little flour mix.

8. Divide the dough in half. The dough will be sticky. Shape into two 6-inch disks. Cut the disks into 6 pie-shaped wedges. Transfer the scones to the baking sheet. Brush with the remaining 2 tablespoons rice milk, then sprinkle with sanding sugar.

9. Bake in the center of the oven for 17 minutes, or until lightly golden.

10. Serve warm from the oven, or let cool on a cooling rack.

Basic Gluten-Free Flour Mix

Makes 6 cups

4 cups superfine brown rice flour
1 1/3 cups potato starch (not potato flour)
2/3 cup tapioca flour (also called tapioca starch)

1. To measure flour, use a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife or straightedge. Do not use the measuring cup itself to scoop your flour when measuring! It will compact the flour and you will wind up with too much for the recipe.

2. Combine all ingredients in a gallon-size zipper-top bag. Shake until well blended. Store in the refrigerator until ready to use.

TD&N Nutrient Analysis for 1 scone: Calories: 232; Total Fat: 7 g; Saturated Fat: 1 g; Polyunsaturated Fat: 2 g; Monounsaturated Fat; 2 g; Cholesterol: 0 mg; Sodium: 241 mg; Carbohydrates: 40 g; Fiber: 2 g; Protein: 3 g

Recipes reprinted with permission from The Allergen-Free Baker’s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. Copyright © 2009 by Cybele Pascal, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, California. Photo by Chugrad McAndrew, www.tenspeed.com