These scones are surprisingly light and taste great warm or cold. Make them even better by adding cheese (as pictured here) or raisins – whatever you can imagine! They also make a great base for open sandwiches.
Recipe makes 4 scones.
What you’ll need:
1 teaspoon xanthan gum
½ cup rice flour
¼ cup corn starch
¼ cup tapioca flour
1/2 to 1 ½ tablespoons sugar depending on desired sweetness (more with raisins, less with cheese or for sandwiches)
¾ tablespoon baking powder
¼ teaspoon salt
2 ½ tablespoons butter, chilled and cut into pieces
½ cup milk or cream (we use skim but cream is much more decadent)
What you’ll do:
Heat oven to 350 degrees and lightly dust a 12” round section of your counter with a bit of rice flour.
Put first seven ingredients in food processor and pulse to combine well. Spread butter evenly over dry ingredients and pulse until mixture looks similar to cornmeal, about 12 pulses.
Add milk and pulse until the dough starts to come together.
TIP: If you’re adding cheese or some other additive, add it with or just after the milk. The scones in the photo include ½ cup of shredded medium cheddar.
Remove dough from processor and lightly knead on floured counter until it forms a rough ball. It will be very sticky and a bit fluffy. Shape ball into a disk approximately 5 inches in diameter.
Using a sharp knife, slice the dough to into four wedges and place them on an ungreased cookie sheet.
Bake until the tops are light brown, approximately 15 to 20 minutes.
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Photo credit: gf and me 2013