1/2 Cup non-dairy milk, plus 1 Tablespoon to brush on top of scones before baking
4 Tablespoons sugar
4 Tablespoons semi-firm coconut oil
2 teaspoons baking soda
1 teaspoon xanthan or guar gum (if you are gum intolerant use 1 teaspoon ground chia seeds)
1 flax egg (1 Tablespoon ground flax meal whisked with 3 Tablespoons warm water, set aside for 5 minutes until it becomes a gooey egg-like consistency)
1/4 teaspoon salt
Photographed are orange-raspberry scones. I mixed the following ingredients into my dough:
2 oranges, zested
1/4 Cup fresh raspberries
Optional orange glaze:
1 orange, juiced whisked with
2 Tablespoons confectionery sugar
Preheat your oven to 400 degrees Fahrenheit. In a large mixing bowl combine your sorghum flour, potato starch, baking soda, xanthan gum (or replacement if using), salt, sugar, and mix to combine ingredients. In a small bowl prepare your flax egg by whisking warm water into your ground flax meal; set aside for 5 minutes until it becomes a gooey egg-like consistency.
Add your dry ingredients to your food processor. Pulse in your 4 Tablespoons coconut oil until it becomes a grainy mix. Pulse in your flax egg mixture and non-dairy milk until combined. If you are using any fruit (or zest) stir them into your dough mix.
Lay a piece of parchment paper over a baking sheet and spray non-stick spray. Place your dough onto your baking sheet and form into a circle that is 3/4 inch thick. Brush the remaining 1 Tablespoon of non-dairy milk. Pop your baking sheet into the oven for 15-20 minutes, until the top is golden. Slice your scones with a large knife into a pinwheel (6-8 scones may be formed). Turn your oven off and place your cut scones in the warm oven for 10 minutes. Top with icing, if using.