PERFECT GF DF SCONES
It’s important when making scones to use cutters with smooth edges, not fluted edges. If you use fluted edges they don’t rise as much and are tricky to remove from the cutter. Butter and milk certainly works the best in gluten-free versions! Very easy to make, light and absolutely delicious.
Servings 8 small ones
Ingredients
- 350 g GF SR flour
- 1 tsp BP
- 85 g Hard margarine or butter, chopped
- 2-3 Tab sugar
- 85 g raisins optional
- 150 ml Almond milk
- 25 ml Soya cream Alternatively use 175ml cows milk to replace the soya cream and almond milk
- 1 tsp vanilla extract
- Squeeze of lemon juice or jif type lemon
- Milk or beaten egg to glaze I used soya cream which gave them a lovely golden colour
Method
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Place flour and BP in a large bowl and mix well. Add the chopped butter or Stork and rub in until you have fine breadcrumbs
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Stir in the sugar
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Place the milk and cream in a glass jug and heat in the microwave for 30 seconds until warm. Add the vanilla and lemon juice and set aside.
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Put the oven on at 220 degrees or 200 degree fan oven and place baking trays (ungreased) in the oven – I use 2
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Make a well in the dry ingredients and add the milk. Combine the ingredients quickly until just coming together and you can remove as a ‘lump’ onto a floured surface
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Dredge the mixture with flour and gently fold the dough over 2 or 3 times until a little smoother. The key to light scones is to not over-work the mixture so resist the temptation to get it looking perfect!
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Bring the dough into a round shape approx. 4cm deep*. Flour again and plunge your smooth-sided cutter into the dough. Place to one side until all have been cut out.
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Each time you reshape the dough to continue cutting, just bring the dough together into a circle…don’t be tempted to over-work it!
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When all the dough as been shaped, brush with egg, milk, almond milk or soya cream
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Remove the hot baking trays from the oven and quickly place the scones on them
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Replace the filled trays in the oven quickly and leave to cook for 10 minutes while you make the tea! They should be risen and golden when done. Best to eat them on the same day.
Recipe Notes
* Make gf scones the thickness that you require them to be…they don’t rise much!
** You can freeze them then warm in mw before serving – they become crumbly after freezing.
*** If they come out too crumbly then I suggest adding 1 tsp psyllium husk powder or xanthan gum.
Nutrition date for guidance only
