Gluten-Free Vegan Strawberry Scones

Equipment needed: Kitchen scale, two mixing bowls (large and medium), rubber spatula, measuring cups and spoons, knife and cutting board, canola oil spray, metal baking sheet (13×18 inch) and a pastry brush (optional).

1. Preheat oven to 400°F.
2. Whisk the dry ingredients in a large bowl.
3. Combine all the wet ingredients in a medium bowl. Mix the wet mixture into the dry mixture by hand until just combined. Gently fold in diced strawberries.
4. Cover the counter space with a large piece of plastic wrap and lightly coat it with starch. Place approximately ½ cup of dough on the wrap. Shape the dough into a 4”x4” square with starch dusted hands. Cut the square diagonally to get 2 triangles. Repeat with the rest of the dough.
5. Lightly spray a baking sheet with non-stick spray. Transfer the triangles onto the baking sheet leaving an inch or so between them. Brush the surface of the triangles with melted vegan butter, if desired.
6. Bake for 16 minutes or until a toothpick inserted into the centers comes out clean. Transfer the scones to a wire cooling rack and let them cool. Serve warm.

Notes:
1. If using canned coconut milk, sometimes it is thicker than the carton package (different brands may vary). In this case, use 1 cup coconut milk and 1/3 cup water.
2. I usually make a large batch of this gluten-free flour mix (the dry ingredient mixture) because you can weigh large amounts of each ingredient more accurately than small amounts. The extra flour mix can be stored in a zipper bag in the freezer.