GLUTEN-FREE SCONES
We were asked for a gluten-free scone recipe by a friend and were embarrassed to confess that we didn’t have one.
In fact it hadn’t entered our heads to try a gluten-free version of what would have to be one of the western world’s most popular afternoon tea treats. How remiss!
After several attempts (one of which may become a recipe for a round sao-like cracker) and some fine tunings we were amazed at how tricky it was to come up with a humble gluten-free scone recipe we’d be proud of.
Our motto is ‘good, not just good for gluten free’ and we do stick by that. We aim for our recipes to be loved by everyone, not just the gluten intolerant amongst us.
So we’re hoping you’ll agree, straight from the oven, topped with delicious home-made jam and freshly whipped cream, these gluten-free scones will pass muster.
Rosie
GLUTEN-FREE SCONES FOR CAROL
Makes 6-8
220 gm Revenge No. 2 Gluten-free Almond Plain Flour Mix
2 teaspoons baking powder
½ teaspoon psyllium husks
Big pinch salt
60 ml cream
120 ml milk, plus extra for glazing
Jam, to serve
Whipped cream, to serve
Preheat oven to 220°C. Line a baking tray with baking paper.
Place dry ingredients in a medium bowl and mix to combine well.
Mix cream and milk together.
Make a well in the centre of the dry ingredients. Add the milk/cream and mix until the dough comes together. Transfer to a lightly floured surface. Using a light hand, knead the dough a little then gently pat into a thickness of around 3cm.
Lightly flour a 5cm biscuit cutter, and cut rounds from the dough.
Place onto the prepared baking tray leaving a few centimetres between each scone.
Brush the tops with milk then bake for 12-15 minutes or until lightly golden on top and cooked through.
Serve straight from the oven, break in half and top with jam and whipped cream.
TIP: A light hand makes light and fluffy scones.