Gluten Free Rice Flour Scones with Goat Butter, Lemon and Rosemary

 
A savory scone made with a Greek twist. 
Many of you know that goat milk is better than cows milk by now, but I just couldn't get used to the strong flavor or goats milk. 
HOWEVER! this butter is a different story. 
Specially when its mixed with herbs and lemon, the flavors are just beautiful. 

I wasn't sure if I wanted to make a savory cookie or scone with this goat butter but I knew I wanted to make with herbs and lemon, so here it is! 
(Now I come to think this butter will go well with spices too!)

Tempi Organic Fresh Goat's Butter - 300g
I also used the goat yogurt for this recipe to bring out the flavors and keep the recipe cow's milk free.

Tempi Organic Strained Yogurt from Goat's Milk 4% Fat
If you are wondering why goat's milk over cow's milk, it seems to be easier on the digestive system when it comes to goats milk. 
Also note that goat milk is NOT lactose free nor casein free. (but its less compared to cow's milk) 
If you want to learn more about the difference, check this page out! 
Is Sheep and Goat Dairy Healthier Than Cow Dairy?

I want you to enjoy this recipe not only for the healthier dairy option but also for the flavors! 

Gluten Free Rice Flour Scones with Goat Butter, Lemon and Rosemary
(Makes about 6-7 scones) 

✅Gluten-free
✅Made with Goat Milk (Cow's Dairy Free)
----------------------------
Ingredients 
250g., FREEE Brown Rice Flour
1 1/2 Tbsp., FREEE Baking Powder
60g, Monk Fruit Sweetener
1 tsp., Psyllium Husk
1 tsp., Natural Salt
80g, Tempi Organic Fresh Goat's Butter
250g, Tempi Organic Strained Yogurt from Goat's Milk 4% Fat
1pc, Organic Lemon for the zest and Juice 
1 tsp., Lemon Zest ( From 1 lemon) 
25g, Lemon Juice ( about 1/2pc lemon) 
1 or 2 stalks, Fresh Rosemary, minced

Brown Rice flour, for dusting
Goat Butter, for brushing
Instructions

1. Pre-heat the oven to 200˚C.
2. Prepare the lemon zest and minced rosemary.
   
   
3. Dust a silicon mat with rice flour.
4. Sieve and mix the brown rice flour, gluten-free baking powder, monkfruit sweetener and psyllium husk in a mixing bowl.
5. Add the room temperature goat butter, rosemary and lemon zest to the bowl. "mash" the goat butter using a fork and blend everything together. The mixture should resemble breadcrumbs.
   
6. Mix the yoghurt and lemon juice together and add to the dry ingredients. Mix till it reaches a soft, slightly sticky mass of dough.
   
7. Lightly dust the work top with rice flour, place the dough in the middle and dust it lightly. Gently flatten the dough to a thickness of 3cm.
8. Press a round 8cm cookie cutter to cut out the scones.
   
9. Repeat till all the dough is shaped.
   
10. Cover the top of the scones with melted goat butter before baking.
    
11. Transfer the scones to a baking tray and bake for 18-20 minutes, until golden brown.
    
12. Serve warm or reheat at 180˚C for 5 minutes before serving when it gets cold and hard..