Rice Flour Scones Recipes
RICE FLOUR SCONES
This is a good recipe for those allergic to regular flour. However, it is a recipe that takes a few practice runs to get comfortable with, as working with rice flour is very different than regular flour. Also, adding fruit or flavoring is very important, as these are very bland otherwise.
Provided by triscuitnut
Categories Scones
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F.
- Line baking sheet with parchment paper.
- Place flours, baking powder, baking soda, xanthum gum, salt and sugar in food processor.
- Pulse on and off just enough to combine ingredients.
- Add butter and pulse 15-20 times until the mixture resembles coarse meal.
- With a fork or whisk, combine eggs and yogurt in a small bowl.
- Pour over flour mixture in the food processor and process for about 10 second or until dough forms large curds.
- Turn dough onto counter, form into circle and cut into triangles.
- It will not be as stiff as"normal" doughs, so you have to treat it very gently.
- Bake about 12-15 minutes until a light golden brown.
- You can add a variety of things to this basic recipe to make them taste pretty decent.
- Just about any flavorings, fruits, etc.
- can be added.
- Just be prepared to adjust accordingly for the difference you will find with the moisture of the batch.
- Do not handle this dough any more than you have to-- it’s one of those doughs that needs to be done “just so”.
- Too much of one thing will give you sand, too much of another will give you goo.
GLUTEN-FREE SCONES
Cater for guests intolerant to gluten with these easy scones. Add sultanas if you like and serve with oodles of jam and clotted cream
Provided by Liberty Mendez
Categories Afternoon tea, Treat
Time 35m
Yield Makes 6-8
Number Of Ingredients 9
Steps:
- Mix the flour, salt, xanthan gum, baking powder and sugar together in a bowl. Rub in the butter with your fingertips until you have fine breadcrumbs. You can also do this by gradually pulsing the mixture in a food processor until it resembles breadcrumbs.
- Whisk together the milk and whole egg and gradually mix into the flour mixture with your hands until you have a smooth dough. Mix in the sultanas, if using. Knead briefly to come together into a ball.
- Gently roll out the scone dough until 2cm thick. Transfer to a baking tray lined with parchment and chill for 30 mins to firm up the dough - this makes them easier to cut out.
- Remove the dough from the fridge and, using a 5cm cutter, cut out 6-8 scones (press the offcuts together and re-roll when you need to). Put the scones upside down (this will mean you get a neater top when baked) onto another baking tray lined with baking parchment, spread 2cm apart.
- Whisk the egg yolk and evenly brush the tops of the scones, making sure that the egg wash doesn't run down the sides of the scones otherwise they will rise unevenly. Put the scones on a tray and transfer to the freezer for 15 mins. Heat oven to 220C/200C fan/gas 7. Remove the scones from the freezer and brush the tops with the beaten egg again, then bake for 12-15 mins until golden brown. Eat just warm or cold, generously topped with jam and cream, if you like.
Nutrition Facts : Calories 193 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.82 milligram of sodium
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