Gluten-free version of fig scones that uses fresh figs! This is great during fresh fig season!
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Combine rice flour, oats, and baking powder in a medium bowl.
Mix honey, oil, and egg together in a small bowl. Combine with the flour mixture. Stir figs into the dough.
Spread dough into a 7-inch circle onto the parchment paper.
Bake in the preheated oven for 10 minutes. Score dough into 8 wedges. Continue baking scones until golden brown, about 15 minutes more.
Per Serving: 201 calories; protein 2.7g; carbohydrates 30.3g; fat 8.1g; cholesterol 23.3mg; sodium 131.5mg.
The best flavour of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which not always getting bigger as well as clear bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.