recipes/Freee Other/600_FREEE_RiceFlourScones.jpg

Gluten Free Rice Flour Scones

4.7

27 Ratings

18-20 minutes 8-10 scones Nuts,Egg,Peanuts,Gluten,Wheat Vegetarian

About this recipe:

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These great little scones, made with rice flour, are delicious served warm or toasted with butter and jam.

Equipment:

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large baking tray, 2 x mixing bowls, 6cm/2¼” cookie cutter or cup and pastry brush

Ingredients:

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250g FREEE Rice Flour
5 tsp FREEE Baking Powder
4 tbsp icing sugar
1 tsp FREEE Xanthan Gum
50g butter
300ml natural yoghurt
flour, for dusting
milk, for brushing

Method:

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220˚C, Fan 200˚C, 425˚F, Gas 7

  1. Pre-heat the oven. 
  2. Dust a large baking tray with flour. 
  3. Measure the rice flour, baking powder, icing sugar and xanthan gum into a bowl, stir to combine and sieve into a mixing bowl.
  4. Cut the butter into small cubes and add them to the mixing bowl.
  5. Using a fork, blend everything together until the mixture resembles fine breadcrumbs.
  6. Stir in the yoghurt then use your hands to bring together a soft, slightly sticky mass of dough.
  7. Lightly dust the work top with flour, place the dough in the middle and dust it lightly with flour.
  8. Gently flatten the dough to a thickness of 3cm/1¼”.
  9. Press a round 6cm/2¼” cookie cutter or upturned cup into the dough to cut out circles.
  10. Gather up the remaining dough and press out more scone circles.
  11. Brush milk over the top of each scone.
  12. Transfer the scones to the prepared baking tray.
  13. Bake for 18-20 minutes, until golden brown.

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