Gluten-Free Raisin Scones

I adapted this recipe from a Southern Living cookbook. You will love it! The scones are hearty yet light. Sweet yet not too sweet. Healthy and delicious. Did I mention you will love it? You will!

Ingredients
1 1/2 cups brown rice flour
1/2 cup milled flaxseed
1 T cream of tartar
1/2 t baking soda
1/4 t salt
2 T sugar
1 t grated citrus zest (i.e lemon, grapefruit)
1/2 cup cold margarine
4 T raisins
1/3 cup plain Greek yogurt
1/3 cup unsweetened almond milk



Directions
Preheat oven to 425 degrees F.

Combine rice flour, flaxseed, cream of tartar, baking soda, salt, sugar, and citrus zest in a medium mixing bowl.

Using a pastry blender, cut in margarine until crumbly.

Add raisins, yogurt and almond milk. Stir until dry ingredients are moistened.

Knead the dough 6 to 8 times in the mixing bowl. Hint: If you find the dough is too sticky to work with, moisten your hands with water.

Divide dough in half and shape into two circles (3/4 inch thick) on an ungreased baking sheet. Cut each circle into 6 wedges.

Bake 15 minutes at 425 degrees F. Remove from oven and let cool for 5 minutes.

Loosen scones by going over the cuts again. Cool another 5-10 minutes (if you can wait that long!) before eating.

Makes 12 scones. Store in a covered container.