Rice-flour fruit scones

See the recipe by Molino Soncini Cesare

Molino Soncini Cesare stone-milled rice flour275g
tapioca flour50g
xanthan gum2 teaspoons
baking powder4 tablespoons

Ingredients for the filling/topping

1 teaspoon salt, 4 tablespoons caster sugar, 110g butter, 110g sultanas, 2 whole eggs, 125ml-175ml natural yogurt, 1 beaten egg


Preheat the oven to 250°C. Sift all the dry ingredients into a large bowl and mix well. Rub in the butter, add the sultanas, and mix it all together. Now gently whisk the eggs and yogurt together. Make a well in the centre of the dry ingredients and add the egg/yogurt mixture. Mix to form a soft dough, adding more yogurt if necessary. Turn out onto a rice-floured board and knead lightly. Roll out to about 2.5cm thick and cut out rounds using a 5.5cm 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, and leave to cool on a wire rack. Serve split in half with butter and jam.


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