Gluten Free Rice Flour Drop Scones

Name: Gluten Free Rice Flour Drop Scones
Cook time: PTM
Yield: 8-9 drop scones
Ingredients: 75g FREEE Rice Flour ½ tsp FREEE Baking Powder ¼ tsp FREEE Xanthan Gum pinch of salt 200ml water oil, for pan syrup, for serving

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8-9 drop scones Wheat,Dairy,Egg,Nuts,Peanuts,Gluten Vegetarian,Vegan

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About this recipe:

These simple, rice flour, drop scones are best served warm with any syrup, jam or fruit compote and are also very good toasted. For those following a vegan and plant-based diet these could be the ideal accompaniment to Gram Flour Curry.

Equipment:

frying pan and large bowl

Ingredients:

75g FREEE Rice Flour
½ tsp FREEE Baking Powder
¼ tsp FREEE Xanthan Gum
pinch of salt
200ml water
oil, for pan
syrup, for serving

Method:

Put the flour, baking powder, xanthan gum and salt into a large bowl or jug and stir to combine.
Add half the water and beat to make a smooth batter.
Beat in the remaining water.
Put a little oil into a frying pan, roll it around to cover the surface and heat until nice and hot.
Pour batter into the pan to make 7.5cm/3” circles and cook on a medium heat.
When bubbles appear on the surface and the base is lightly golden turn the pancakes over and cook the other side.
Transfer cooked drop scones to a plate.
Repeat until the batter is used.
Serve warm or toasted with syrup.