Yield: 7 big or 8 medium scones
In a separate bowl, make flour mixture:
3 cups brown rice flour
1 cup potato starch
½ cup tapioca starch
For the scones:
2¼ cups of the flour mixture
2 tsp. baking powder
½ tsp. xanthan gum
½ tsp. salt
¼ tsp. nutmeg½ cup cold butter
¾ cup dried apricots, raisins, cherries or dried cranberries
2 large eggs
⅓ cup cold milk
1 tsp. vanilla extract
1. Preheat oven to 400º. Grease a baking sheet.
2. Whisk together 2¼ cups of the flour mixture, plus the sugar, baking powder, xanthan gum, salt, and nutmeg.
3. Work in the cold butter with clean, dry hands until the mixture is crumbly.
4. Stir in the dried fruit.
5. In a separate bowl, whisk together eggs, milk and vanilla until frothy.
6. Add dry ingredients to the wet, stirring until well blended. It will be sticky and pretty loose.
7. Drop by ⅓ cupful onto the baking sheet and let them rest for 15 minutes.
8. Sprinkle scones with sugar or cinnamon sugar, if desired. Bake for 15-20 minutes, until golden brown. Remove from oven and rest for 5 minutes.
In a separate bowl, make flour mixture:
3 cups brown rice flour
1 cup potato starch
½ cup tapioca starch
For the scones:
2¼ cups of the flour mixture
2 tsp. baking powder
½ tsp. xanthan gum
½ tsp. salt
¼ tsp. nutmeg½ cup cold butter
¾ cup dried apricots, raisins, cherries or dried cranberries
2 large eggs
⅓ cup cold milk
1 tsp. vanilla extract
1. Preheat oven to 400º. Grease a baking sheet.
2. Whisk together 2¼ cups of the flour mixture, plus the sugar, baking powder, xanthan gum, salt, and nutmeg.
3. Work in the cold butter with clean, dry hands until the mixture is crumbly.
4. Stir in the dried fruit.
5. In a separate bowl, whisk together eggs, milk and vanilla until frothy.
6. Add dry ingredients to the wet, stirring until well blended. It will be sticky and pretty loose.
7. Drop by ⅓ cupful onto the baking sheet and let them rest for 15 minutes.
8. Sprinkle scones with sugar or cinnamon sugar, if desired. Bake for 15-20 minutes, until golden brown. Remove from oven and rest for 5 minutes.