These light Vanilla Scones are perfect for breakfast, brunch, or high tea. If you don't have access to vanilla beans, use an extra teaspoon of good quality vanilla extract.
1 1/4 cups brown rice flour
1/4 cup tapioca starch
4 teaspoons xanthan gum (UPDATE - I've made with 2 tsp, and it worked GREAT)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
1 vanilla bean, scraped
1/2 cup cold butter, cut into chunks
2 large eggs
1/2 cup sour cream or plain yogurt
1 teaspoon vanilla extract
1 egg white (for brushing)
1 tablespoon course sugar, for sprinkling on top (optional)
1 vanilla bean, scraped
3/4 cup confectioners' sugar
1 tablespoon milk or cream
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and sprinkle with some brown rice flour. Set aside.
Place all of the dry ingredients, plus the seeds scraped from the vanilla bean, in the bowl of a food processor. Pulse to mix the ingredients.
Add the cold butter, and pulse until the butter is the size of a pea. Add the eggs, sour cream, and vanilla extract. Pulse again, just until the dough comes together in a ball. Spoon the dough onto your parchment lined baking sheet.
Dusting your hands with flour, quickly form the dough into a disk, about 10-inches round and 3/4" to 1" thick. Cut into 8 even wedges, and move the wedges apart, so they are not touching each other. This will allow them to all bake up evenly.
Brush the tops of the scones with the egg white, and sprinkle with the course sugar.
Bake in preheated oven for 13-16 minutes, or until the tops are a nice golden brown. Remove from oven, and move scones to wire cooling rack for 15 minutes before topping with the vanilla drizzle.
In a small mixing bowl, stir together the seeds from the scraped vanilla bean, confectioners' sugar and milk until a smooth icing forms.
Place the vanilla icing into a small zipper seal bag, and cut a small corner off the bag.
Place the parchment paper (that you baked the scones on) under the cooling rack that the scones are on. With a back-and-forth motion, drizzle the vanilla icing onto the scones.
Serve immediately, or store in an air-tight container once the scones are completely cool. Do not stack or the icing will get squished.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2011/09/gluten-free-vanilla-scones.html