Gluten free scones
I absolutely adore scones and have tried many recipes to get the perfect one as every gluten free recipe I tried they came out too crumbly which is no good if you need to cut and spread jam and cream on top! This recipe I think makes the most delicious scones and if you are eating them you would never know they were gluten free. As with all scones though they really need eating the same day and of course are best served straight from the oven. You can of course leave out the fruit if you prefer plain scones or add in different fruit or make them savoury.
Ingredients
350g gluten free self raising flour, I use Doves Farm or Freee foods as it is now known
1 tsp baking powder
1/4 tsp salt
85g butter,
75g sultanas
75g sultanas
3 tbsp caster sugar
1 egg and make up to 175 ml with either natural yoghurt , buttermilk or if you want to be super indulgent use double cream
1 egg and make up to 175 ml with either natural yoghurt , buttermilk or if you want to be super indulgent use double cream
1 level tsp xanthan gum
milk to glaze tops
Makes about 8 and serve with butter and or clotted cream and jam
Method
1. Preheat the oven to 220c / gas mark 7
2. Grease a baking sheet and dust with flour, shaking off any excess or line with baking parchment.
3. Crack the egg into a measuring jug and make up to 175ml with either the yoghurt, buttermilk or double cream.
5. Sieve the flour, salt, and xanthan gum into a large bowl.
6. Rub the butter into the flour mix with your fingertips until it resembles fine breadcrumbs. I do this stage in a free standing mixer with the paddle blade attached, so you could do that or use a food processor even, use whichever method you prefer.
7. Once it resembles fine breadcrumbs, mix in the sugar and dried fruit.
8. Make a well in the middle of the dry mix and then stir the yoghurt/egg mixture into the dry mix using a knife or metal spoon (or in your mixer) I use my mixer with a paddle blade attached.
9. Mix until all combined and it comes together, it may be slightly wet and sticky but don't worry, sieve plenty of flour on top of the mix and onto a clean surface to roll out onto and tip the dough onto it.
10. Gather the dough into a ball dredging with flour if needs be and then roll until it is no less than 4 cm deep. This is important because one reason for a scone failure is the dough being rolled too thinly. I like to work as quickly as possible at this so as to not overwork the dough (and also because by the time I get this far everyone is asking when will the scones be ready!!) I actually just pat the ball lightly with the palm of my hand into a flat surface for cutting.
11. Taking a 5cm cutter, plunge the cutter into the dough, do not twist them out, use the palm of your hand to tap the cutter into the dough, tap out as many as you can before gathering the dough up again and re rolling. You may only get 2 or 3 at a time but the key with scones is to not roll the dough too thinly and handle as little as possible. If you work it too much they will be tough. Continue until all the dough is used up. I can usually get about 8 from this mixture Or you can pat the dough into a circle like a cake and cut into sections like a pizza.
12. Whatever you choose to do, place them well spaced as you cut them out on the greased baking sheet and then brush with milk.
13. Bake in the oven for between 12-15 mins until golden brown on top. Keep an eye, you may need to turn the baking sheet half way through if you oven does not cook things evenly to avoid them browning unevenly.
14. When baked remove from the baking sheet and serve warm either straight away or serve the same day. If you want to freeze then freeze as soon as cool and when defrosting, defrost and warm in a low oven for a few minutes to refresh. I will say though scones are best served straight away or at least the same day and as they are so quick to make once you can easily whip a few up to enjoy.
They do freeze well if frozen as soon as they have cooled. defrost thoroughly before eating.
Variations
Blackberry
Instead of sultanas add blackberries cut in half carefully, (they will colour the dough a bit but dont worry) and glaze tops with a brush of beaten egg and a sprinkling of caster sugar
Blueberry
Add blueberries in instead of sultanas
7. Once it resembles fine breadcrumbs, mix in the sugar and dried fruit.
8. Make a well in the middle of the dry mix and then stir the yoghurt/egg mixture into the dry mix using a knife or metal spoon (or in your mixer) I use my mixer with a paddle blade attached.
9. Mix until all combined and it comes together, it may be slightly wet and sticky but don't worry, sieve plenty of flour on top of the mix and onto a clean surface to roll out onto and tip the dough onto it.
10. Gather the dough into a ball dredging with flour if needs be and then roll until it is no less than 4 cm deep. This is important because one reason for a scone failure is the dough being rolled too thinly. I like to work as quickly as possible at this so as to not overwork the dough (and also because by the time I get this far everyone is asking when will the scones be ready!!) I actually just pat the ball lightly with the palm of my hand into a flat surface for cutting.
11. Taking a 5cm cutter, plunge the cutter into the dough, do not twist them out, use the palm of your hand to tap the cutter into the dough, tap out as many as you can before gathering the dough up again and re rolling. You may only get 2 or 3 at a time but the key with scones is to not roll the dough too thinly and handle as little as possible. If you work it too much they will be tough. Continue until all the dough is used up. I can usually get about 8 from this mixture Or you can pat the dough into a circle like a cake and cut into sections like a pizza.
12. Whatever you choose to do, place them well spaced as you cut them out on the greased baking sheet and then brush with milk.
13. Bake in the oven for between 12-15 mins until golden brown on top. Keep an eye, you may need to turn the baking sheet half way through if you oven does not cook things evenly to avoid them browning unevenly.
14. When baked remove from the baking sheet and serve warm either straight away or serve the same day. If you want to freeze then freeze as soon as cool and when defrosting, defrost and warm in a low oven for a few minutes to refresh. I will say though scones are best served straight away or at least the same day and as they are so quick to make once you can easily whip a few up to enjoy.
They do freeze well if frozen as soon as they have cooled. defrost thoroughly before eating.
Variations
Blackberry
Instead of sultanas add blackberries cut in half carefully, (they will colour the dough a bit but dont worry) and glaze tops with a brush of beaten egg and a sprinkling of caster sugar
Blueberry
Add blueberries in instead of sultanas
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