Glazed Vanilla Scones - yogurt

Method

• Preheat the oven to 400F.
• Line a baking sheet with parchment paper.
• Whisk together the yogurt, rice milk, lemon juice, and vanilla.
• Set aside.
• In a large bowl, whisk together the flour mix, xanthan gum, sugar, baking powder, and salt.
• Add the rice milk mixture and canola oil, and stir with a wooden spoon until combined but still clumpy.
• Flour a work surface lightly with a little gluten-free flour mix, and turn out the dough.
• Lightly flour your hands.
• Sprinkle the dough with a little flour mix.
• Divide the dough in half.
• Shape into two 6-inch disks.
• Cut the disks into 6 pie-shaped wedges.
• Place the scones on the baking sheet.
• Bake in the center of the oven for 13 minutes, or until very lightly golden.
• Transfer to a cooling rack.
• Let cool, and then spoon 1 teaspoon of glaze over the top of each scone.
• Let set.
• Combine all the ingredients, mixing until smooth.
• Before glazing the scones, put a sheet of waxed paper on a baking sheet, and set the scones on the sheet.
• Easy cleanup!