Combine rice flour, kinako (roasted soybean flour), millet sugar, and baking powder. Add milk and rice oil and mix until emulsified. Add walnuts and bring the dough together. Shape the dough by cutting it with a dough scraper, stacking the pieces, and pressing them down several times. Shape the dough into 10cm squares, divide into 9 equal portions, and bake in a 190°C oven for 16 minutes to complete your fragrant rice flour scones. As it uses rice flour, it is gluten-free and easy to make, even for beginners, as you don't have to worry about overmixing. Enjoy the crispy exterior, moist interior, and the texture of walnuts.