To make your own rice flour: 10.66 oz rice flour, 3.58 oz potato starch, 1.33 oz tapioca flour. Buy your supplies at the Asian mart where each bag is less than a dollar. It will make up the cost of the xanthan gum!
I baked these in oversized tins but they are sturdy enough to bake flat on a baking sheet. The longer these scones sit, the "bready-er" they become.
- 10.12 oz GF rice flour blend
- 2 tsp baking powder
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 1.75 oz sugar
- 3 oz coconut oil, frozen
- 2 eggs
- 2.6 oz milk
- 1 tsp vanilla
- 4 oz fig, chopped
- 1.5 oz sliced almonds, toasted
Place coconut oil in the freezer.
Toast almonds at 350 for about 10 minutes or til fragrant. Place in freezer for 5 minutes til cool.
Chop up figs or any dried fruit of your choice.
In a large bowl add rice flour blend, baking powder, xanthan gum, sugar and salt.
Take out coconut oil and rub into the rice flour til crumbly. Add fruit and cooled nuts.
In a medium bowl whisk eggs and milk. Stir in vanilla.
Add the liquid ingredients to the dry ingredients til fully moistened.
Divide into 6 equal pieces and place on greased parchment lined sheet. Sprinkle generously with sugar. Bake for about 25 minutes.