Kumara Scones
By Teresa on 23 April 2009 | Viewed 19044 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.
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 
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
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