Friday, 6 May 2011

Sublime Scones


Scones are one of those things that are hard enough to get right when they're not gluten-free, and they're even harder to re-produce when you take gluten out of the mix (literally). This recipe is one that I've adapted from a Phil Vickery recipe. Phil uses his own flour mixes, but I find the Doves Farm flour mixes are brilliant and work great for this recipe.

Ingredients
  • 300g Self raising gluten-free flour (we need to give these bad boys a fair chance at rising!)
  • 4 Tsp's baking powder (check that it's gluten-free)
  • 25g Caster sugar
  • 2 Tsp's xanthan gum (I use Doves Farm)
  • 100g Butter at room temperature plus extra for greasing
  • 2 Eggs plus another egg beaten to glaze your scone tops (optional)
  • 120ml Milk
  • Pinch of salt
Makes 12-14

Extras
  • Baking tray
  • Something to cut your scones out with, a tumbler will do if you don't have a proper cutter.
  • Brush to glaze your scones with
  • Rolling pin
Method
  • Pop your oven on high to gas 7. Get on with greasing your baking tray, you can either use butter or a little bit on sunflower oil.
  • Get yourself a nice big bowl and sift your flour in. Add the baking powder, sugar and xanthan gum and give it all a good stir with a wooden spoon. 
  • Cube the butter into the flour mix and rub in lightly with your fingers and then make a well in the centre of the mixture.
  • In a jug or small bowl whisk the eggs and milk together and then pour into the well you've made and mix everything together to make a nice soft slightly sticky dough. 
  • Sprinkle some plain flour onto a clean surface and plop the dough onto it. Using your rolling pin lightly roll out the dough until its about 2cm's thick.
  • Using your cutter, cut out your rounds and evenly space them on the greased baking trays.
  • Brush your beaten egg over the tops of your scones and pop in the oven for around 10-15minutes. They should go a nice golden colour on top and be very firm to the touch.
  • Take your scones out of the oven and let them cool down for a few minutes before transferring them to a cooling rack.
  • Dig out your jam and clotted cream and get spreading. on a diet? Use a little low fat cream cheese instead of clotted cream, with a dot of jam you won't even notice the difference.


    13 comments:

    1. You seriously need to stop doing this to me when I am doing the 30 day shred! Hahaha xxx

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    2. Yum!!! This sounds great, I love your sweet treats xx

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    3. Yum they look delish! :) xx

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    4. They look scrummy, so glad I've found this blog. I've not been able to eat gluten/wheat for years now. I'm off to have a nosey round :)

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    5. @Gem, haha, sorry love! I can't help it...the sweet things..they call to me! x

      @Barrijayne, aw thanks lovely :) I try my best! x

      @Rachelous thanks sweet! x

      @Woodbankcrafts Thanks for following and thanks for the sweet comment :) aw no, how long have you been gluten-free for? Ooo yes,do have a nosey, let me know what you think :D x

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    6. This looks so amazingly delicious! ♥


      xoxo,
      Addie
      The Cat Hag

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    7. Oh my have just drooled over your whole blog. All looks scumptious.

      Brilliant, original idea.

      Helen, X
      http://areyoudressingupordressingdown.blogspot.com

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    8. aw thanks helen,thats so lovely of you to say! Hope you enjoy have a nosey around! let me know if theres any recipes you want to see or need xx

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    9. WOW, they look amazing - definitely going on my 'to-do' list for this weekend!
      Very glad I decided to click on your blog on 20sb now!

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    10. @threetimesf thank-you so much!let me know how they go!had a nosey on your blog,well done on the weight loss you look fab! x

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    11. Oh yum! My husband would love these! =)

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    12. they say the way to a mans heart is through his stomach and all that jazz! x

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