{Gluten and Dairy Free} Cranberry Orange Scones

Prep Time: 15 minutes
Bake Time: 20-25 minutes
Makes 10 scones

1/2 cup unsweetened rice milk
1/2 cup dried cranberries
1 cup brown rice flour
2/3 cup potato starch (not flour!)
1/3 cup tapioca starch
1 Tablespoon granulated sugar
1 Tablespoon baking powder
3/4 tsp xanthan gum or guar gum
5 Tablespoons Earth's Balance Spread (chilled)
2 TBS ground chia and 6 Tablespoons water (combine and let sit 5 minutes)
1 tsp orange zest

 Preheat oven to 425F. Position the rack in the center of the oven. Line a baking sheet with parchment paper. Mix together the dried cranberries and rice milk. Set aside.

Combine the flour, sugar, baking powder, guar gum and salt in a bowl.  Use a knife to cut the chilled Earth's Balance into the flour/starches until a crumb is formed.  Mix together the chia and the water. Let sit for 5 minutes. Add the rice milk, cranberries, orange zest and chia to the flour/starch mixture. Mix on medium-low speed for 1 minute.  Use floured hands to pat the dough into a large round disk. Either use a round 2.5 inch cookie cutter to cut them into circles or a pizza cutter to slice it into small pizza like wedges. Transfer to the parchment paper. Reduce the temperature of the oven to 375 and bake for 20 minutes until cooked through. Drizzle with glaze. I am posting this at Allergy Free Wednesdays!

Glaze:
1/2 cup unsweetened rice milk
2 cups confectioners' sugar
1 tablespoon Earth's Balance
1/2 tsp orange, zest finely grated