GLUTEN FREE SCONES
A simple gluten free scone recipe with an easy strawberry jam to enjoy on the side. Perfect for a gluten free cream tea - cream first! Add a large handful or two of sultanas to turn these into gluten free fruit scones.
Provided by Sarah Howells
Categories Baking
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 145 calories, Carbohydrate 24.6 grams carbohydrates, Protein 2 grams protein, ServingSize 12 scones
GLUTEN-FREE, YEAST-FREE AND SUGAR-FREE "SCONE" BREAD :
For those of us who love bread and need to minimise or avoid gluten, yeast and sugar, here's a recipe to try. The taste and texture reminds me of SCONES... yes, scones! I love to have it sliced and toasted, with a ton of butter on top! I've been enjoying experimenting with gluten free and yeast free breads, combining and modifying different recipes (mostly from this website). This is the best that I've come up with so far. I'd enjoying hearing your feedback. Thanks and hope you enjoy it!
Provided by Bonita Ford
Categories Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F.
- Combine all dry ingredients in a bowl. Make sure to mix thoroughly.
- Beat the eggs. Stir in the milk and vegetable oil.
- Add wet ingredients to dry ingredients and mix thoroughly. The consistency will be more like muffin batter than bread dough.
- Grease a bread pan and spoon the mixture into the pan. Do your best to distribute the mixture evenly, squishing out big air pockets. Smooth out the top of the mixture with the back of a spoon (a swirly pattern looks nice) as the batter will keep the form/shape it's left inches.
- Cook for about 1 hour, or possibly 5-10 minutes more, until a toothpick inserted into the centre of it comes out clean.
- Note: This also worked at 350F for about 1.5 hours.
GLUTEN-FREE SCONES
Cater for guests intolerant to gluten with these easy scones. Add sultanas if you like and serve with oodles of jam and clotted cream
Provided by Liberty Mendez
Categories Afternoon tea, Treat
Time 35m
Yield Makes 6-8
Number Of Ingredients 9
Steps:
- Mix the flour, salt, xanthan gum, baking powder and sugar together in a bowl. Rub in the butter with your fingertips until you have fine breadcrumbs. You can also do this by gradually pulsing the mixture in a food processor until it resembles breadcrumbs.
- Whisk together the milk and whole egg and gradually mix into the flour mixture with your hands until you have a smooth dough. Mix in the sultanas, if using. Knead briefly to come together into a ball.
- Gently roll out the scone dough until 2cm thick. Transfer to a baking tray lined with parchment and chill for 30 mins to firm up the dough - this makes them easier to cut out.
- Remove the dough from the fridge and, using a 5cm cutter, cut out 6-8 scones (press the offcuts together and re-roll when you need to). Put the scones upside down (this will mean you get a neater top when baked) onto another baking tray lined with baking parchment, spread 2cm apart.
- Whisk the egg yolk and evenly brush the tops of the scones, making sure that the egg wash doesn't run down the sides of the scones otherwise they will rise unevenly. Put the scones on a tray and transfer to the freezer for 15 mins. Heat oven to 220C/200C fan/gas 7. Remove the scones from the freezer and brush the tops with the beaten egg again, then bake for 12-15 mins until golden brown. Eat just warm or cold, generously topped with jam and cream, if you like.
Nutrition Facts : Calories 193 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.82 milligram of sodium
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