I love all things tea and was delighted to come across this recipe from the cookbook, The Gluten-free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes by Bette Hagman.
Ingredients:
1 cup white rice flour
1/2 cup Tapioca flour
1/2 tsp. xanthan gum
2 tsp. baking powder
1 tsp. baking soda
2 Tb. white sugar
2 Tb. brown sugar
4 Tb. butter
1/2 cup plain yogurt
Method:
Preheat oven to 400 degrees F. Grease 1 baking sheet (or use parchment paper).
In a medium bowl, whisk together the flours, xanthan gum, baking powder, baking soda, and sugars. Add the butter and cut in with a fork (or pastry blender) until the mixture resembles coarse meal.
Stir in as much of the yogurt as you need for the dough to form a soft ball. Place on a rice-floured board and knead slightly.
Roll out the dough to 3/4 inch thick. (I have to admit, it was lovely to have a gluten-free product that I could roll out as one does not get to do this with most gluten-free baking recipes)
Cut into rounds with a 2 1/2 inch cookie cutter and place the rounds on the prepared baking sheet. Bake for 10-12 minutes.
I do have a little confession to make: After typing out the recipe here, I have realized that I forgot to add the butter! I had mixed the dry ingredients days before and set it aside. When I went to mix the scones, I simply added the yogurt. As you can see, they still turned out and my sister and I still enjoyed the scones, although I am sure they would have tasted richer with the addition of butter. I add this so you can try making these without the butter if you are avoiding dairy. I am not sure what you could use in place of the yogurt as it was fairly thick. I wonder if applesauce might work?
I had my sister over for tea and scones and it was a lovely time!
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