25-28 minutes
12 scones
Nuts,Peanuts,Egg,Wheat,Milk,Gluten
Vegan,Vegetarian
Gluten Free Sultana Scones
25-28 minutes
12 scones
Nuts,Peanuts,Egg,Wheat,Milk,Gluten
Vegan,Vegetarian
About this recipe:
These scones are suitable for anyone following a gluten free and vegan diet, serve them warm or toasted with a little jam.
Equipment:
large baking tray and mixing bowl
Ingredients:
250g FREEE Rice Flour
5 tsp FREEE Baking Powder
1 tsp FREEE Xanthan Gum
50g oil
1 tbsp golden syrup
75g sugar
1 lemon, squeezed
100g sultanas
tepid water
Method:
180°C, Fan 160°C, 350°F, Gas 4
- Rub some oil around the inside of a large baking tray or insert a liner and pre-heat the oven.
- Put the rice flour, baking powder and xanthan gum into a bowl and blend together well.
- Drizzle the oil and syrup over the flour and blend with a fork until the mixture resembles breadcrumbs.
- Stir in the sugar.
- Squeeze the lemon juice into a jug and add water to reach 250ml of liquid.
- Pour the liquid into the bowl and stir quickly to make a soft, spongy mass of dough.
- Stir in the sultanas.
- Spoon into 12 piles of dough on the prepared baking tray.
- Gently tease the piles of dough into circles, brushing the tops and sides with water.
- Bake for 25–28 minutes, until golden brown.
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Ann Measor
4 stars with my changes. A little sweet for our taste, next time I'd use 1 level dessert spoon of syrup rather than a tablespoon. I also mixed the lemon and water to 200 ml rather than 250 ml and the consistency was good.
Reviewing: Gluten Free Sultana Scones
helen doveston
I used freee sr flour and less bp. using the water ( I used oat milk and water) to get them into shape worked well so that they didn't spread out like biscuits.
Reviewing: Gluten Free Sultana Scones
Laura Free
Very nice just tasted a bit salty is that because of the amount of baking powder ?
Reviewing: Gluten Free Sultana Scones
Anne Bryant
This is the first recipe that none of the family enjoyed and I had to end up throwing them away. They didn't taste at all like scones and had a strange spongy type texture. I did follow the recipe exactly but as this is the first time I have used rice flour in a cake recipe I am not sure whether this is the normal result. All the other recipes I have tried have been brilliant and delicious and can recommend but unfortunately, this isn't a recipe I would use again unless anyone can give me some tips about the results of using rice flour.
Reviewing: Gluten Free Sultana Scones