SCONES WITH RICE FLOUR RECIPES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• Whisk together the flour, baking powder, and salt in a mixing bowl. Cut the butter into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs. Whisk together the egg, milk, agave nectar, lemon zest, lemon juice, and ginger in a separate bowl; stir into the flour mixture until moistened.
• Turn the dough out onto a lightly floured surface and knead briefly, for five or six turns. Pat or roll the dough out into a 1/2-inch-thick round. Cut into 8 wedge-shaped pieces and place onto the prepared baking sheet.
• Bake in the preheated oven until golden brown, about 20 minutes.

Steps:

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