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 baking tray and mixing bowl
180°C, Fan 160°C, 350°F, Gas 4
4 stars with my changes.
A little sweet for our taste, next time I'd use 1 level dessert spoon of syrup rather than a tablespoon. I also mixed the lemon and water to 200 ml rather than 250 ml and the consistency was good.
By Ann Measor
28 Aug 2020
I used freee sr flour and less bp. using the water ( I used oat milk and water) to get them into shape worked well so that they didn't spread out like biscuits.
By helen doveston
12 Jun 2020
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.