[米穀粉/無麩質］完美裂紋的米司康~酥到掉渣

#司康 #無麩質
還記得小時候我第一次吃司康，直接拿來咬覺得超乾
但加熱過後司康變得酥酥鬆鬆，中間再夾上濕潤的果醬
變得截然不同，從此之後我就愛上了這種味道
這次的配方使用優格代替鮮奶油，做成輕盈的感覺
很適合當作早餐來吃喔~

材料:
糙米粉 150g
片栗粉 30g
杏仁粉 20g
砂糖 20g
鹽 1小匙
泡打粉 2茶匙
奶油 50g
蛋 1個
優格 50g
果乾 50g
牛奶適量，浸泡果乾用


#glutenfree #scones
Do you still remember the first time you had a scone as a child?
I took a bite directly and found it to be very dry.
However, after heating it up, the scone became flaky and soft.
When I added some moist fruit jam in the middle, it transformed into something completely different.
Ever since then, I fell in love with this taste.
This time, the recipe uses yogurt instead of fresh cream, creating a lighter sensation. It's perfect for breakfast!

Ingredients:
Brown rice flour 150g
Potato starch 30g
Almond flour 20g
Sugar 20g
Salt 1/4 tsp
Baking powder 2 tsp
Butter 50g
1 egg
Yogurt 50g
Dried fruit 50g
Milk (as needed for soaking the dried fruit)