Gluten Free Plain Scones

Denise’s Delicious Gluten & Wheat Free Scones

 

There is nothing quite like fresh scones. Do them justice and eat them on the day of baking!

 

Makes 8–10 scones, depending on what size cutter you use

200g (8oz) Denise’s Delicious flour blend (see below)

1 teaspoon GF baking powder

1 teaspoon xanthan gum

50g (2oz) butter/margarine (or dairy free margarine)

50g (2oz) caster sugar

2 large eggs

A little milk*

Method

Preheat the oven to Gas Mark 5/190°C/375°F.

Sieve the flour, baking powder and xanthan gum.

Rub in the margarine until the mixture resembles breadcrumbs.

Sieve the caster sugar and add to the dry ingredients.

Beat the eggs and add to the mixture. Bring together into a ball. If the mixture is a little stiff or does not form a ball, add a little milk to soften.

Turn onto a floured board and knead lightly until the underside of the dough is without cracks.

Press out with the palm of your hand and cut out scones using a round scone cutter dipped in potato flour before cutting each scone.

Place on a floured baking tray and brush the top of each scone with a little milk.

Bake in the centre of the oven for 15–20 minutes until brown. Turn the scones upside down for the final five minutes to finish cooking and ensure that they are baked to a golden colour underneath.

Cool on a wire rack and eat warm.

*Note: For a dairy free scone, use a dairy free margarine. Also, this recipe calls for a little milk to glaze the top of the scones to brown them and give them a shine. If you are baking the dairy free version, then use a little dairy free milk, such as an almond milk.

 

Denise’s Delicious flour blend

This is a great, all-round white flour. If you are avoiding corn, then use tapioca flour instead. There are lots of decent white gluten-free/wheat-free flours on the market, but all perform differently. I have blended this to suit my recipes here.

 

Makes approximately 850g (2lb) flour blend

250g (10oz) rice flour

25g (1oz) tapioca flour

275g (11oz) potato flour

275g (11oz) corn flour

13g (½oz) teff flour

1 teaspoon gluten-free (GF) baking powder

1 teaspoon guar gum

Sieve all the ingredients into a bowl and mix well.

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