These scones feature tart rhubarb, they are not overly sweet. If you want a sweeter scone, drizzle the top with a glaze made of 1/2 cup confectioners' sugar and 1 tablespoon milk.
Author: Jeanine Friesen
1 1/4 cups (195 grams) brown rice flour
1/4 cup (60 grams) granulated sugar
1/4 cup (30 grams) tapioca starch/flour
2 teaspoons (9 grams) baking powder
2 teaspoons (6 grams) xanthan gum
1 teaspoon (5 grams) baking soda
1/2 teaspoon (5 grams) salt
1/4 teaspoon (1 gram) ground cinnamon
1/2 cup (125 ml) cold butter
1/2 cup (125 ml) sour cream
2 large eggs
1 teaspoon (5 ml) pure vanilla extract
3/4 cup (175 ml) rhubarb, chopped in 1/2-inch pieces
1 tablespoon (15 ml) milk
coarse sugar for sprinkling on top (optional)
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper, and lightly dust with additional brown rice flour.
In a mixing bowl, whisk together the rice flour, sugar, tapioca starch, baking powder, xanthan gum, baking soda, salt, and cinnamon.
Using a box grater, grate the butter directly into the dry ingredients. You can freeze your butter for a few minutes before hand to make this a little easier. Use your fingers to toss the shredded butter with the dry ingredients, until the butter pieces are about the size of a pea.
Whisk together the sour cream, eggs, and vanilla. Pour over the dry ingredients, and stir with a wooden spoon, just until the mixture comes together. Stir in the rhubarb.Dump onto your prepared baking pan. Dust the top with a little bit more rice flour. Place a sheet of plastic over the dough, and press the dough into a circle, about 10-inches across, and 3/4 - 1" thick.
Remove the plastic wrap, and cut the circle into 8 wedges. Separate the wedges (I used an offset spatula for this), leaving about 2-inches between scones. Brush the tops with milk or cream, and sprinkle with coarse sugar.
Bake in the preheated oven for 13-16 minutes, or until golden brown on top.
Place scones on wire cooling rack to cool. Because the rhubarb is so moist, these scones are best served fresh. The longer they sit, the more the texture changes. Drizzle with glaze if you desire. Store in an air-tight container.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2014/06/gluten-free-rhubarb-scones.html