Good for you scones: Rice bran flour raisin scones

I got the rice bran flour from Kung Off (from King Rice bran oil company), and I really wan to use it ^^.

Rice Bran flour

The flour is very nutty, smell like toasted nut. It doesn't contain any gluten so it's a good choice for people who're allergic to gluten. Anyway for today, I think about using it in simple recipe by using rice bran flour instead of whole wheat flour in scones recipe. I use Shortening (I use non-hydrogenated shortening) in this recipe, and if you want you can use soy or almond milk instead of milk for non dairy version of this scones. 
When making scone, remember that you need to fold it rather than knead it or it will becomes tough. Let the scones rest on the baking sheet to cool slightly before moving as it's too crumble when hot.
Serve it with a cup of coffee is recommended ^^.

Rice bran flour raisin scones

Makes 8 scones

130g ..................................... Raisins
190g ..................................... All purpose flour
60g ....................................... Rice bran flour or whole wheat flour
2tsp ....................................... Baking powder
1 1/2tsp ................................. Baking soda
65g ........................................ Granulated sugar
1/2tsp .................................... Salt
140g ...................................... Shortening (I use non-hydrogenated shortening)
75g ..................................... Milk or soy milk 
1 tsp ................................... Lemon juice
............................................ Light brown sugar for sprinkle on the top of scones (optional)

I use this Shortening  (non-hydrogenated shortening).


Preheat the oven to 190°C.
Line the baking sheet with baking paper.
Mix the lemon juice with milk.

Sift the flour with baking powder and baking soda.
Put the flour mixture into the bowl with rice bran flour, sugar and salt, whisk to combine.

Put the shortening into the bowl, cut the shortening into the flour, then use your finger tip to mix until the mixture resemble small bread crumbs.

Pour the mil mixture into the bowl, use a spatula to press the mixture until dough form.

Pour the the dough onto the work surface, pat to smooth the top.
Place the raisins on the dough, and fold for 6-10 times.

Shape the dough into a long log (about 10 inch).

Cut into 8 triangles and place the dough onto the prepared baking sheet.
Brush with milk and sprinkle the top with light brown sugar (optional).
Freeze for 30 minutes.
Bake for 20-25 minutes or until the scones are golden brown.
Let the scones cool slightly before serving. 

Good for you scones: Rice bran flour raisin scones