I was asked recently if I could do a recipe for gluten free scones. I used my regular recipe for plain scones and adapted it slightly.
They have the same great taste as my cafe scones but they are slightly denser in texture.
I have topped them with my homemade raspberry jam and clotted cream and they were really delicious.
My scones contain buttermilk and they are nice and fluffy inside and rise beautifully. Don’t let the buttermilk put you off as all you need is regular milk and some lemon juice. You don’t need to go out and buy it! Just the juice of half a lemon is enough for 75ml of milk. Add the lemon juice to the milk and after about a minute it will thicken up and is ready to use.
To start Preheat the oven to 220 degrees centigrade (200C Fan) or Gas Mark 7 and line a baking tray with parchment.
Then in a large bowl weigh out the gluten free self raising flour, gluten free baking powder, xanthan gum and butter.
Rub the butter into the flour until you have a texture of fine breadcrumbs.
Add the sugar, egg and 3/4 of the buttermilk into the dry ingredients and mix together with a knife.
Using your hands, bring the ingredients together to form a soft ball of dough. Only add more buttermilk if it is dry.
Tip the dough onto a lightly floured bench and roll out gently or flatten with your hands to about 2cm thick then cut out 6 scones with a 6 cm cutter.
Place on a lined baking tray and brush with any buttermilk that is left, milk or egg wash.
Bake in the pre-heated oven for 12-14 minutes.
Gluten Free Plain Scones
Sarah’s servings: 6
Sarah's skill: Easy
Baking time: 12-14 minutes
Recipe:
230g Gluten Free Self Raising Flour
2 tsp Gluten Free Baking Powder
1/2 tsp Xanthan Gum
40g Unsalted Cubed Cold Butter
40g Caster Sugar
1 Large egg
75 ml Buttermilk
Method:
Preheat the oven to 220 degrees centigrade (200 Fan) Gas Mark 7.
Line a baking tray with baking parchment.
In a large bowl weigh out the gluten free self raising flour, gluten free baking powder, xanthan gum and butter.
Rub the butter into the flour until you have a texture of fine breadcrumbs.
Add the sugar, egg and 3/4 of the buttermilk into the dry ingredients and mix together with a knife.
Using your hands, bring the ingredients together to form a soft ball of dough. Only add more buttermilk if it is dry.
Tip the dough onto a lightly floured bench and roll out gently or flatten with your hands to about 2cm thick then cut out 6 scones with a 6 cm cutter.
Place on a lined baking tray and brush with any buttermilk that is left or milk.
Bake for 12-14minutes
Equipment Used
Sarah’s extra slice......
Makes 6 scones with a 6 cm cutter. If you end up with more than 6 scones you will have rolled the dough too thinly and will end up with flat scones.
When cutting the scones do not twist the cutter as the scones will not rise evenly or straight.
Enjoy with homemade raspberry jam.
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