Scones have been on my list to re-create for months. Nikki has been talking about rosemary scones with strawberry jam for a number of weeks so tonight I made rosemary scones. I had an obscene number of lemons on hand so I added them into the fold. This is the first time I’ve used this recipe and while I’m very happy with the flavor and texture of the scones, I may decrease the liquid by half a cup in the future. The dough is too damp to roll or pat out like the evil gluten filled scones I used to bake. 🙂

1 cup brown rice flour
1 cup corn starch
1 cup amaranth flour
1/2 cup sorghum flour
1/3 cup stevia extract powder
2 tsp baking powder
2 tsp salt
2 tsp baking soda
2 tsp xantham gum
2 tsp lemon zest
2 tsp rosemary, finely minced
1 cup vegan margarine (chilled in the freezer)
2 cups rice milk
1/2 cup fresh lemon juice
1 Tbs cider vinegar
1 egg, beaten

Pre-heat oven to 350* F. In a large mixing bowl thoroughly combine the dry ingredients, lemon zest and rosemary. Grate the margarine into the flour using the small holed side of a box grater. Mix the margarine into the flour so there are no large balls of grated margarine. Add the rice milk, lemon juice, vinegar and beaten egg to the flour mixture and stir until the dry and liquid ingredients are combined. Using a large spoon, drop the dough onto a parchment papered sheet pan. Bake for 15 minutes or until golden brown.