Our webshop is closed temporarily. We will re-open again at 9.15am. We are currently only selling a ‘gluten free food box’ intended for coeliacs and those with gluten intolerances. Unfortunately, we are unable to take online orders for anything else at this stage. This is due to continued high demand and limited order processing capability in our webshop operation.
Rub some oil around the inside of a large baking tray or insert a liner and pre-heat the oven.
Put the rice flour, baking powder and xanthan gum into a bowl and blend together well.
Drizzle the oil and syrup over the flour and blend with a fork until the mixture resembles breadcrumbs.
Stir in the sugar.
Squeeze the lemon juice into a jug and add water to reach 250ml of liquid.
Pour the liquid into the bowl and stir quickly to make a soft, spongy mass of dough.
Stir in the sultanas.
Spoon into 12 piles of dough on the prepared baking tray.
Gently tease the piles of dough into circles, brushing the tops and sides with water.
Bake for 25 – 28 minutes, until golden brown.
Large oven tray and mixing bowl
180°C, Fan 160°C, 350°F, Gas 4
Very nice just tasted a bit salty is that because of the amount of baking powder ?
By Laura Free
01 Apr 2020
This is the first recipe that none of the family enjoyed and I had to end up throwing them away. They didn't taste at all like scones and had a strange spongy type texture. I did follow the recipe exactly but as this is the first time I have used rice flour in a cake recipe I am not sure whether this is the normal result.
All the other recipes I have tried have been brilliant and delicious and can recommend but unfortunately, this isn't a recipe I would use again unless anyone can give me some tips about the results of using rice flour.