- 2.6 ounces white rice flour (about 1/2 cup)
- 2.3 ounces brown rice flour (about 1/2 cup)
- 2.1 ounces sweet white sorghum flour (about 1/2 cup)
- 1/3 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 3 tablespoons chilled unsalted butter, cut into small pieces
- 1/2 cup plus 1 tablespoon nonfat buttermilk, divided
- 1 large egg
- 1 cup fresh blueberries
- White rice flour, for dusting
- 1/2 cup powdered sugar
- 1 1/2 teaspoons grated lemon rind
- calories 173
- fat 4.4 g
- satfat 2.4 g
- monofat 1.2 g
- polyfat 0.3 g
- protein 2.9 g
- carbohydrate 31 g
- fiber 1.7 g
- cholesterol 28 mg
- iron 0.6 mg
- sodium 250 mg
- calcium 64 mg
How to Make It
Preheat oven to 400°.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 4 ingredients (through salt) in a medium bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Combine 1/2 cup buttermilk and egg; stir with a whisk. Add to flour mixture; stir just until moist. Fold in blueberries (do not overmix dough).
Turn dough out onto a work surface lightly dusted with white rice flour. Pat dough into an 8-inch circle on a baking sheet lined with parchment paper; cut dough into 10 wedges, cutting into but not through dough.
Bake at 400° for 18 minutes or until edges are golden and center is firm. Remove scones from baking sheet to a wire rack; cool on rack 10 minutes.
Combine powdered sugar, lemon rind, and 1 tablespoon buttermilk in a small bowl, stirring with a whisk until smooth. Drizzle glaze over scones; let stand 5 minutes. Serve warm.