Rice Flour Scones
Delightfully light and tender, these Rice Flour Scones are a gluten-free twist on a classic treat. Crafted with rice flour for a soft, melt-in-your-mouth texture, these scones are perfect for anyone seeking a wheat-free breakfast or afternoon tea option. The buttery, subtly sweet base pairs beautifully with your choice of mix-ins—whether it's the fruity zest of dried cranberries, the comforting sweetness of chocolate chips, or the simple charm of raisins. With just 15 minutes of preparation and a quick bake time, this recipe is ideal for any occasion. Serve these golden, crumbly scones warm, slathered with butter or your favorite jam, and let their delicate flavor shine. Perfect for gluten-free baking enthusiasts or anyone looking to try something new, these scones offer a deliciously easy treat.
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Recipe Information
Ingredients
- 240 grams rice flour
- 50 grams granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 85 grams unsalted butter (cold, cubed)
- 120 milliliters milk (or a non-dairy alternative)
- 1 large egg
- 1 teaspoon vanilla extract
- 50 grams optional mix-ins (e.g., dried cranberries, raisins, or chocolate chips)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the rice flour, sugar, baking powder, and salt until well combined.
Add the cold, cubed butter to the flour mixture. Use your fingers or a pastry cutter to rub the butter into the flour until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the milk, egg, and vanilla extract until well blended.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a wooden spoon or spatula until a soft dough forms. Avoid overmixing.
If using mix-ins, fold them into the dough at this stage.
Lightly flour a clean surface with rice flour, then turn the dough out onto it. Pat the dough into a circle about 2.5 cm (1 inch) thick. Use a knife or pastry cutter to divide the dough into 8 wedges.
Transfer the scone wedges onto the prepared baking sheet, leaving space between them.
Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown on top.
Remove the scones from the oven and allow them to cool slightly before serving. Enjoy them warm or at room temperature with butter, jam, or your favorite spread.
Nutrition Facts
Calories |
2045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 50.4 g | 252% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 2266 mg | 99% | |
| Total Carbohydrate | 285.6 g | 104% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 81.8 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 236 mg | 18% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 518 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
