Best Gluten Free Scone Recipe With Buttermilk

BEST GLUTEN FREE SCONE RECIPE WITH BUTTERMILK

Steps:

• Preheat the oven to 200 C/400 F/Gas 6. Line a couple of baking trays with baking paper and set aside.
• Weigh and mix together the flour, xanthan gum, salt, almonds, baking powder, and bicarbonate of soda until well-blended (I weigh mine into an airtight container and shake vigorously).
• In a large bowl, rub the cold butter into the flour mixture until it resembles fine breadcrumbs.
• Add the sugar and stir through.
• Make a well in the centre and add the beaten egg and buttermilk.
• Using a flat-bladed knife, mix the wet ingredients into the dry, until it clumps together. Continue to mix until it comes together as a very sticky dough. If it looks like the dough is too dry, then add a little milk.
• Lay a large piece of baking paper on the work surface and sprinkle liberally with gluten free flour/tapioca starch.
• Flour your hands well and gently bring the dough together. It should be quite wet.
• Tip the dough out onto the floured baking paper, sprinkle a little more flour on the top and lay a further piece of baking paper over.
• Gently roll out the dough between the paper to a depth of about 4 cm.
• Use a round/fluted cookie cutter (I used a large one 3 inches/7 cm) to cut rounds from the dough and carefully transfer to the lined baking sheets.
• Bring any remaining dough gently together (trying not to over-work) and repeat the rolling and cutting process, until all the dough has been used and transferred to the baking sheets.
• Beat an additional egg with a little milk and brush the top of each scone with the egg-wash to glaze.
• Bake in the oven for 15 to 18 minutes, until well-risen, firm and golden.
• Remove from the oven and transfer to a wire rack to cool.
• Eat warm or cold, with butter and/or jam and/or cream. Store the scones in an airtight container for 2 to 3 days if necessary. If it is very hot, store in the fridge after a day and 'refresh' in the microwave for a few seconds.

GLUTEN FREE BUTTERMILK SCONES WITH CURRANTS

Steps:

• Preheat oven to 425°F and line 2 baking sheets with parchment paper.
• In the bowl of a food processor, combine flour, sugar, baking powder, baking soda, and salt. Pulse a couple of times to blend. With processor running, drop butter chunks in, one at a time and continue processing until mixture resembles coarse meal.
• Transfer mixture to a large bowl. Stir in orange zest and currants. Drizzle buttermilk into the flour mixture, stirring quickly with a fork just until a dough forms.
• To make round freeform scones, spoon dough into mounds on cookie sheet, about two inches apart.
• To make wedge shaped scones, divide dough into 2 balls. Gently pat each ball into a circle about 3/4 inch thick. Using a sharp knife, cut each circle into 6 wedges. Places wedges on baking sheet, leaving a half inch gap between each scone.
• Sprinkle each scone with raw sugar, if desired. Bake scones in upper and lower thirds of oven, switching position of sheets half-way through baking, until light brown, about 20 minutes.
• Makes 6 round or 12 wedge scones

BUTTERMILK & SULTANA SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7 and lightly flour a large baking sheet. Tip the flour into a large bowl and stir in the baking powder, xanthan gum, sugar and ½ tsp salt.
• Rub the butter into the flour mixture with your fingertips until it is completely incorporated, then add the sultanas. Stir the buttermilk and milk together, then pour into the flour mixture. Stir in with the blade of a knife to make a soft dough.
• Tip onto a lightly floured work surface and pat out with your hands until about 4cm thick. Don't knead the mixture as this will make a heavy scone, and if the mixture seems a little too wet, leave for a few mins, as gluten-free flour requires more liquid than wheat flour. Stamp out rounds using a 7cm floured cutter, then place the scones on the baking tray, spaced apart. You will need to lightly squash the dough trimmings together to give you 8-9 scones in total. Brush the tops of the scones with milk, sprinkle with sugar and bake for 10-12 mins until pale golden. Serve with butter and jam, or push the boat out with clotted cream and strawberries, too. Best eaten on the day they are made.