Recipe from ‘The Allergy-Free Cook Bakes Bread‘. The texture was nice, but I did find they could have been sweeter (not surprising, considering the small amount of sugar the recipe calls for). I did make a few modifications: I used butter instead of vegan spread, and I sprinkled some raw sugar on top of the scones before baking. I didn’t flatten the scones too much before baking (a good thing, since they didn’t rise all that much). Finally, I found the yield was off and would have resulted in giant scones, so I cut the dough into more pieces.
Recipe from ‘The Allergy-Free Cook Bakes Cakes and Cookies‘. These turned out really well, both flavour and texture-wise. I did find they needed to bake quite a bit longer than the recipe recommended. The only modification I made was sprinkling the cookies with a bit of maple sugar before baking.
Update: It turns out the baking time may have been accurate after all. Even though I stored them in a tin, they hardened up quite a bit in the 1 1/2 days between the time I baked them, and the time I served them. They were still good, but they were quite crunchy!