'Old School' Raisin Scones (gluten-free, soy-free, nut-free)
Preheat the oven to 350 F
In a large bowl whisk together all the dry ingredients. Then slowly stir in the canola oil and rice milk. Stir together just enough that all the flour is picked up by the moisture. Fold in your raisins (or filling of choice).
Now you are ready to form and bake. I shaped my scone dough into a 1/2 inch disc and divided the disc 4 times to make 8 scones. Placed them on a lined sheet pan, washed them with rice milk, sprinkled a little extra sugar on top and baked them for about 20 minutes until slight golden. Make sure to turn them half ways into baking.
Allow the scones to cool for 10 minutes and serve.