Gluten Free Scones

Name: Gluten Free Scones
Cook time: PT18-20 M
Yield: 6 scones
Ingredients: 100ml milk ½ tsp lemon juice 200g FREEE Plain White Flour ½ tsp FREEE Bicarbonate of Soda 1 tsp FREEE Xanthan Gum 50g caster sugar 25g butter 1 egg Flour, for dusting

5.0

6 Ratings

18-20 minutes 6 scones Gluten,Wheat,Nuts,Peanuts Vegetarian

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About this recipe:

The perfect scone to accompany any afternoon tea made with Gluten Free Plain White Flour.

Equipment:

large baking tray, 2 x mixing bowls, pastry brush and 5cm/2” round cookie cutter or glass

Ingredients:

100ml milk
½ tsp lemon juice
200g FREEE Plain White Flour
½ tsp FREEE Bicarbonate of Soda
1 tsp FREEE Xanthan Gum
50g caster sugar
25g butter
1 egg
Flour, for dusting

Method:

200°C, Fan 180°C, 400°F, Gas 6

Pre-heat the oven.
Rub some oil around the inside of a large baking tray or insert a baking liner.
Measure the milk into a bowl and add the lemon juice.
Put the flour, bicarbonate of soda, xanthan gum and sugar into a bowl, stir to combine and sieve into a mixing bowl.
Add the butter and mix until it resembles breadcrumbs.
Break the egg into the milk bowl and beat them together.
Tip all but a tablespoon of the liquid into the mixing bowl and stir to form a soft dough, stopping when it becomes sticky.
Lightly flour the work surface, put the dough in the middle and sprinkle it with flour.
With the palm of your hand gently flatten the dough to a thickness of 3cm/1¼”.
Press a 5cm/2” round cookie cutter or glass into the dough to make circles.
Using a fish slice, transfer the soft scones to the prepared baking tray.
Brush the top of the scones with the remaining milk mixture.
Bake for 18-20 minutes until golden.