Scones_GF

Adapted from the scone recipe from the Stanford Inn by the Sea recipe book (http://www.stanfordinn.com/)

mix together dry ingredients:

4 1/2 cups gf all purpose flour 615 g
3/4 cups sugar 153g
1 1/2 tsp baking soda
2 1/4 tsp baking powder
1tsp salt
1 1/2 tsp cream of tartar
1 tsp guar gum

cut into with 2 knives or a pastry blender

3/4 pound margerine cut into small pieces (when finished, mix should look like small peas) 340g

mix wet ingredients in separate bowl:

1 cup non-dairy milk (or a bit more)
1 TSP white vinegar
1 egg, beaten
splash vanilla

With swift, quick strokes, fold the wet mix into the dry mix. Do not over mix.

Assembly:

preheat oven to 350F

Place mixture on a lightly floured surface and press together without over working the dough
flatten with a rolling pin into a rectangle. Fold dough into thirds like folding a letter. Add 1 cup of fruit of your choice. Roll and fold two more times
splash almond milk on top, brush evenly, then sprinkle with sugar.
cut into triangles and bake in a 350 degree oven until golden brown, appx 30 to 40 minutes.

Note that after the first fold, you’ll probably become convinced that this has been a disaster, and it’ll never work. Don’t give up hope, and continue with the folding as best you can. You may have to sort of shape things together into a rectangular solid once you are done - but it should all work out. Try to get the fruit evenly distributed.