Gluten Free Strawberry Lime Scones Recipes

GLUTEN-FREE STRAWBERRY LIME SCONES

Steps:

• Heat oven to 425°F.
• In medium bowl, stir together flour blend, granulated sugar, baking powder, lime peel, xanthan gum and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Gently stir in strawberries. Stir in whipping cream just until moistened.
• On surface lightly sprinkled with flour blend, knead mixture 5 to 7 times to form dough. Pat into 3/4-inch circle. Cut dough into 8 wedges. Place wedges on ungreased cookie sheet.
• Bake 12 to 15 minutes or until golden brown. Let stand on cookie sheet 1 minute. Remove from cookie sheet to cooling rack. In small bowl, mix powdered sugar and lime juice until thin enough to drizzle. Drizzle over warm scones. Serve warm.

GLUTEN FREE SCONES

Steps:

• Preheat the oven to 200'C and line a baking tray with a sheet of baking paper. Set aside while you make the scone mix.
• Add the butter and sugar to a large mixing bowl and sift in the gluten free flour, baking powder and xantham gum. Using your fingers, rub the mix together until it resembles breadcrumbs.
• Add the milk to a jug and then crack in an egg and beat lightly until combined. Pour into the flour mix and use a wooden spoon to bring the mix together. As soon as it comes together as a dough, lightly flour the worktop and turn it out.
• Knead the dough a couple of times to bring it together (you don't want to over-knead) then use your hands to bring the dough into a circle. Flatten using your hands (or a rolling pin) to approx 3cm thick. Using a 5cm fluted cutter, cut out 12 circles from the dough. When you run out, just roughly bring the leftovers together and flatten again - don't keep kneading in between, it doesn't matter if they're a bit rustic!
• Place the circles on the lined baking tray with a 2cm gap between them. Brush each scone with a little milk. Bake in the oven for 10-12 minutes, until golden on top. Cool on a rack before serving. These are best served fresh and warm, approx 5-10 minutes after removing from the oven.
• Add the strawberries, lemon juice and sugar to a pan and place on a low heat. Bring to the boil and allow to boil steadily for 10-15 minutes until the jam is set. To test it, spoon out a tiny bit of the jam onto a cold plate and leave for a minute. If you can push it with your finger and it doesn't flood back, it's ready. Once cooked, leave to cool for 15 minutes before placing in a sterilised, airtight jar ready for serving.