Let's dive into a simple yet delicious recipe for scones that's easy to follow and sure to impress. This recipe is all about making gluten-free scones, just mixing, and a secret recipe that's a special treat. You'll need rice flour, cane sugar, a pinch of salt, baking powder, fresh cream, and whole eggs. Start by preheating your oven to 200℃.
Mix the dry ingredients in a bowl, then add the fresh cream and eggs, stirring until everything's well combined. If the rice flour's been sitting for a while, you might need to mix it by hand. Shape the dough into a disc, cut into six pieces, brush with egg for a shiny finish, and bake for 20 minutes. You can also make them square if you prefer. Enjoy your homemade scones, and if you're reheating them, a quick toast in the toaster oven will restore their crispy exterior and moist interior.
Ingredients:
- 1kg rice flour for confectionery (or 140g)
- 750g cane sugar (or 32g)
- A pinch of natural salt
- 113g Rumford Baking Powder (or 4g)
- 84g fresh cream
- 12g whole egg
- Whole egg (for glazing), as needed
How to Make:
1. Preheat your oven to 200℃.
2. Mix the rice flour, sugar, salt, and baking powder in a bowl.
3. Stir until everything's well combined.
4. Add the fresh cream and mix with a spoon. It's cool if it gets a bit crumbly.
5. Add whole eggs and mix until everything's mixed together. If the rice flour's been sitting for a while, you might need to mix it by hand.
6. Wrap the dough in plastic wrap and shape it into a 2.5-3cm thick disc.
7. Cut into 6 equal pieces with a knife.
8. Place on a baking sheet and brush with two coats of whole egg for a shiny finish.
9. Bake for 20 minutes at 200℃.
Tips:
- You can also shape them into squares if you prefer.
- If you're reheating them the next day, a quick toast in the toaster oven will restore their crispy exterior and moist interior.