1 1/2 cups rice flour
1 1/2 cups tapioca starch
2 Tbs sugar
1 Tbs xanthan gum
1 Tbs dry yeast
1 tsp salt
1 large egg
2 Tbs oil
1 tsp apple cider vinegar
1 1/3 cup very warm milk
Combine rice flour, tapioca starch, sugar, yeast, xanthan, and salt in a heavy-duty mixer.
Mix in egg, oil, vinegar and milk. Beat on high speed for 3 minutes to increase air volume in the dough.
Heat about 1/4 – 1/2 inch of oil in a large frying pan.
Drop heaping tablespoons of dough into hot oil.
Cook briefly, then flip each scone and press down with back of spatula to flatten scone.
Cook and flip once more till both sides of scone are golden brown.
Serve topped with chili and cheese for Navajo Tacos. Or top with honey, jam or deli cold cuts.
Makes 12 small scones.