1 cup rice flour, plus extra for rolling dough out
¾ cup tapioca flour
¼ cup + 1 tablespoon potato starch
1 teaspoon xathan gum
½ cup sugar
1 teaspoon baking soda
½ teaspoon salt
6 tablespoons butter or dairy-free margarine, cut up
1 egg, beaten
1 teaspoon gluten-free vanilla
Vanilla Glaze Ingredients:
1 - 2 tablespoons vanilla almond milk (or milk)
2 cups powdered sugar
2 teaspoons vanilla
pinch of salt
Directions
Gluten-Free Chai Scones Instructions:
Place tea bags in boiling water. Allow to steep for 5 minutes. Squeeze the water from the tea bags.
Preheat the oven to 425 degrees.
Combine the dry ingredients in a large bowl.
Cut in butter with a pastry blender or 2 cross cutting forks.
Add the egg, tea, and vanilla to the dry mixture and stir until the liquids are completely incorporated.
Divide the batter in half and form two ½ inch thick circles on an ungreased baking sheet. The dough is very sticky, so you will want to use some rice flour as you roll it out. Then use a pizza cutter to cut each circle into 8 wedges, but do not separate the dough.
Bake for 15 – 20 minutes or until the scones begin to brown. Cool on a wire rack.
Vanilla Glaze Instructions:
Blend the vanilla glaze ingredients together until smooth. Use a whisk to remove any lumps.
Drizzle the glaze over the scones.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=25583