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Kumara Scones

By Teresa on 23 April 2009 | Viewed 18464 times

These are a fantastic alternative to wheat scones! Delicious straight from the oven smothered in butter and jam.

Ingredients

2/3C White rice flour
2/3C Glutinous rice flour
1/3C Potato starch flour
3 2/3t Baking Powder
1tsp Caster sugar
1/4tsp Salt
20g Butter
1/2C Kumara, cold, cooked, mashed and sieved
1/2C Buttermilk
2-3Tbs Water approx
2tsp Milk, approx
Extra flour for dusting.

Method

Preheat oven to 220oC. Sift dry ingredients into a large bowl; rub in the butter. Add the buttermilk, kumara and enough of the water to form a soft, sticky dough. Knead lightly on a floured surface until smooth. Divide dough into 4 and roll each portion into balls. Place on a greased baking tray and cut a cross into the top of the dough, about 5mm deep. Brush the tops with milk and then dust with the extra flour. Bake for 35mins. Makes 4.

Hi, while i was making these today i noticed there isnt any leavening agent so i added a tsp of baking powder. I put them into miniature muffin pans and they came out very dense even with the added bp. Where did I go wrong?

Posted by juliemturner  on  09/05/09  at  01:52 AM

Really sorry, I’ve update the recipe now to include the Baking Powder. Will be making these scones again soon but with more buttermilk to see if they come out a bit lighter, will update you if it happens smile

Posted by Teresa  on  09/05/09  at  04:45 AM

Just had these tonight alongside a leek and potato soup. The texture was great - we had no buttermilk so used normal homogenised milk and they were great. I’m going to try them as cheese scones next…

Posted by meccanica  on  30/05/09  at  08:54 AM

Where do you buy glutinous rice flour? I haven’t even heard of it before. Thanks.

Posted by Sheryl  on  29/03/11  at  10:46 PM

Hi Sheryl, you can usually get glutinous rice flour from asian stores and supermarkets. They come in 500gm packs. I’ve found it a great flour to use in combo with standard rice flour.

Posted by Teresa  on  29/03/11  at  10:56 PM

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