Another flop-but-adding-it-for-completeness recipe… maybe I should add “flop” as a category, what do you think?
One morning I woke up craving for Devonshire cream scones. The problem is that scones are traditionally crammed with all the things I am allergic to/have sensitivities with – gluten, dairy, refined sugar. What to do? What to do?
I have created a gluten-free scone recipe before, but it wasn’t great, so I thought I’d try again but with rice flours… uhmm bad idea. The result was not soft, well-risen, or fluffy, but flat, hard and dry rocks. They were ok, yes, just ok, when warm, but once they cooled, they were like hockey pucks.
I figured that using single acting baking powder did not do this recipe any favors. This dough is considerably harder to work than traditional dough, so it takes a bit longer to handle and mould. Using double acting baking powder may help here.
I tried saving these scones by serving them with fruit-sweetened jam and whipped coconut cream. Unfortunately, this did not help.
Conclusion – if you are looking for a dry rice cake-type thingy, then you might just enjoy these. Otherwise, stay well clear! Don’t say I didn’t warn you.
RICE FLOUR ENGLISH SCONES (gluten-, dairy-, refined sugar-free)
makes about 6
- 25 g (3 tablespoons and 1 teaspoon) glutinous/sweet rice flour
- 200 g (1 2/3 cups) white rice flour
- 1 tablespoon baking powder
- 1 small pinch sea salt
- 50 g (3 tablespoons and 1 teaspoon) melted coconut oil
- 1 tablespoon honey
- 1 egg, beaten
- 80 ml (1/3 c) water, or as needed
- 1 egg, beaten, for brushing
1. Preheat oven to 230°C/450°F, and line a baking tray/sheet with parchment paper.
2. In a large bowl, mix together flours, baking powder and salt.
3. Mix in the coconut oil and honey until the mixture resembles breadcrumbs.
4. Mix in one beaten egg and just enough water to form a lightly sticky dough.
5. Flour a surface and pat down the dough to about 2.5 cm/1 inch thick.
6. Cut out rounds using a 6 cm/2 ½ inch round cutter, transfer onto prepared baking tray/sheet. Gently and lightly reform the dough and repeat.
7. Brush the tops of the scones with beaten egg and bake in the middle of the preheated oven for 10-12 minutes or until very lightly colored.
8. Allow to cool on a wire rack, before splitting and slathering with coconut cream, cream, butter, honey or jam.