I have been working on some sourdough recipes. These Orange Sourdough Scones are one of those recipes. They are light and fragrant, and it is hard just to eat just one. A great addition to a weekend brunch.
Dry Ingredients:
- 1 c sorghum flour
- 1/2 c brown rice flour
- 1/4 c tapioca flour
- 1/4 tsp xanthan gum
- 1 orange, zest
- 2 tbsp vegan sugar
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp Himalayan salt
- 6 tbsp solid coconut oil
Combine the dry ingredients into a large bowl and whisk together. Cut in the coconut oil with a pastry cutter or two forks, until the flour mixture becomes crumbly, the size of small peas. Set aside.
Stir- In:
- 1/2 c cranberries, dried
Stir the cranberries into the dry ingredients. Set aside.
Wet Ingredients:
- 1/2 c almond milk, vanilla, unsweetened
- 1/2 c gluten-free sourdough starter
- 1 tbsp ground flaxseed
Combine the dry ingredients and the wet ingredients together in a large bowl. Mix together until thoroughly combined and formed into a ball.
Place dough ball onto some plastic wrap. Press the ball into a 1-inch thick disk. Cover with plastic wrap and refrigerate 4-12 hours or overnight.
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Set aside baking sheet.
Unwrap the dough disk. Cut the disk into 8 pieces (like a pie). Place scone triangles onto prepared baking sheet about 1-2 inches apart.
Bake scones for about 12 minutes, until golden.
Remove from oven and cool on the pan for at least 5 minutes. Transfer scones onto cooling rack.
Note: I brushed mine with a mixture of orange juice and some confectioners sugar.
Note: I had purchased a gluten-free sourdough culture starter from culturesfromhealth.com
