Chocolate Chip Scones
1/2 cup okara flour
1 cup brown rice flour
1/3 cup tapioca or arrowroot starch
1/4 cup sugar, plus 1 tablespoon for topping
2 teaspoons baking powder
1/2 teaspoon salt
3/8 teaspoon xanthan gum
1/2 cup refined coconut oil, solid and at room temperature
1/2 cup chocolate chips (or raisins or other chopped dried fruit)
3/4 cup plant-based milk
3/4 teaspoon pure vanilla extract
1. Preheat oven to 400F with a rack in the center.
2. In a large bowl, whisk together okara and brown rice flours, starch, sugar, baking powder, salt, and xanthan gum.
3. Add the coconut oil and cut it into the flour mixture with a pastry cutter or two knives, tossing the pieces with the flour mixture to coat and separate them, until the largest pieces are the size of small peas.
4. Stir in chocolate chips or dried fruit.
5. Mix milk with vanilla and add to the bowl. Fold gently with a spatula, cutting and turning the mixture just until all of the dry ingredients are moist and the mixture looks rough. Add 1-2 tablespoons more milk if necessary.
6. Scrape the dough onto a baking sheet lined with parchment paper. Pat the dough to form a 7-inch disk, about 1-inch thick. Sprinkle the top with sugar and cut into 10 wedges. Slide a knife under each wedge to move them at least 1 inch apart.
7. Bake for 20-25 minutes, rotating the pan halfway through, until the edges are golden.
8. Serve slightly warm or at room temperature.