[bananacake]

I didn't follow the recipe to the letter, so I'll share the recipe and then share how I changed it I'm non-dairy, non-soy, non-corn, non-wheat & non-nuts.

Scones - Gluten Free
contributed by Carol Fenster, Ph.D.
(from Bob's Red Mill)

Ingredients:
1-1/4 cups Gluten Free Sweet White Sorghum Flour
1/2 cup Tapioca Flour
1-1/2 tsp Cream of Tartar
3/4 tsp Baking Soda
1 tsp Xanthan Gum
1/4 tsp Sea Salt
4 Tb Sugar
4 Tb Butter or Margarine, cut in 1/2 inch slices (keep cold)
2/3 cup Lowfat Plain Yogurt or 1/2 cup non-dairy milk
1 large Egg
1/3 cup Currants
2 Tb Milk (cow, soy, rice or nut) for brushing on top
Nonstick Cooking Spray

Preheat oven to 400°F. Coat baking sheet with cooking spray, set aside.

In food processor place flours, cream of tartar, baking soda, xanthan gum, salt and sugar. Pulse on and off to combine the ingredients. Add cold butter and pulse about 15-20 times or until the mixture resembles coarse meal.

Combine the lightly beaten egg and yogurt. Pour over the flour mixture and process for about 10 seconds or until dough forms large curds. Scrape the dough into a bowl. Quickly, but gently stir or fold in currants with a spatula.

On baking sheet pat dough to 8” circle, 3/4” thick. Brush top with 2 tablespoons milk.

Bake for 12-15 minutes. Cut into 6 or 8 wedges.

Yield: 6-8 servings


What I did:
3/4 cups Gluten Free Sweet White Sorghum Flour
1/2 cup Homemade Oat Flour (I didn't use certified GF oats, but I put regular oats in my coffee grinder and ground until they were a little bit bigger than regular flour)
1/2 cup Tapioca Flour
1-1/2 tsp Cream of Tartar
3/4 tsp Baking Soda
1 tsp Xanthan Gum
1/4 tsp Sea Salt
4 Tb Sugar
2 Tb non-hydrogentated, non-soy shortening, plus 2 Tb canola oil
1/2 cup rice milk
1 large Egg
2/3 cup fresh strawberries
2 Tb Milk (rice) for brushing on top
Some canola oil to grease cookie sheet