[Egg- and Gluten-Free] Scones

[Egg- and Gluten-Free] Scones

These scones are made with soy and rice flour.
I also added rum raisins.

Ingredients: 8 bite-sized pieces

Soy and rice flour blend
220 g
Baking powder
1 teaspoon
Butter or margarine
40 g
★ Rum-soaked raisins
1 tablespoon
★ Honey
1 tablespoon
★ Water
Enough to cover the raisins


1. Put the ★ ingredients in a pot and heat (to evaporate the alcohol and soften the raisins).
2. Combine the dry ingredients in a bowl, then knead in the butter.
3. Add the milk and the ★ ingredients, then bring the dough together into a ball.
4. Divide into portions of your desired size (I made mine into small onigiri-like triangles).
5. Bake for 20 minutes at 200℃.

Story Behind this Recipe

For my gluten-free diet and my son's allergies.