Rice Flour Scones Recipes

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.

Steps:

• Preheat the oven to 250°C/475°F/Gas 9.
• Sift all the dry ingredients into a large bowl and mix well. Rub in the butter. Add the sultanas and gently mix together.
• Lightly whisk the eggs and natural yoghurt together.
• Make a well in the centre of the dry ingredients and add the egg and yoghurt mixture. Mix to soft dough, adding a little more natural yoghurt if necessary.
• Turn onto a rice-floured board and knead lightly, just enough to shape into a round. Roll out to about 2.5cm/1in thick and cut out rounds using a 5.5cm/2¼in cutter. Place on a rice-floured baking sheet and brush with a little egg wash.
• Bake for approximately 10 minutes until golden brown on top. Leave to cool on a wire rack.
• Serve split in half with butter and jam.

Steps:

• Heat oven to 400°F.
• Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl.
• Cut in butter using pastry blender or 2 knives, until mixture looks like fine crumbs.
• Stir in buttermilk so dough leaves sides of bowl and forms a ball.
• Turn dough onto lightly floured surface.
• Knead lightly 10 times.
• Pat or roll into 7 inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
• Score top into 8 wedges, cutting down halfway to the bottom.
• Bake 20 to 25 minutes or until light brown.
• Immediately remove from cookie sheet, carefully separate wedges.
• Serve warm.

Steps:

• Put the flour and salt in a bowl then rub in the butter.
• Add the sugar.
• Add the milk and mix to form a dough. You may want to mix with a knife as the dough gets very sticky as you add the milk.
• Flour a board ready for the dough. EXTRA TIP: Using rice flour on your board at this stage will make your scones wonderfully crisp on the outside.
• Knead the dough lightly on the board.
• Roll with floured rolling pin (or press with your hand) the dough to about 2cm thick.
• Cut rounds from the dough with a cutter (or use a glass with edges dipped in flour if you don't have a round cutter).
• Place the rounds on greaseproof paper lightly dusted with flour on a baking sheet/tray. Or use a greased tray.
• Gather up the odd bits of dough and lightly knead them together. Press/roll to 2cm thick again on your floured board, cut rounds and repeat until all the dough is used.
• Optional: Brush the tops of the scones with a little bit of milk.
• Bake in pre-heated oven for 12-15 minutes until they have risen and start to become golden. Gas mark 7, 220c.