Gluten Free Ginger Scones Food

BEST EVER GLUTEN FREE SCONES

Steps:

• Preheat the oven to 400°F. Grease a large baking sheet (or line with parchment). Whisk together flour, sugar, baking powder, xanthan gum and salt. Work in the cold butter until the mixture is crumbly with pea-sized or just larger bits of butter remaining. Gently stir in the additions. Whisk together the eggs, milk, and vanilla until frothy.Add to the dry ingredients, stirring until well blended. The dough should be cohesive and very sticky. Place on a gf floured surface. Pat out to about 1 in. thick (do not attempt to roll out - the dough will be too sticky for this and adding more flour will only create a dry, dense, result) . Use a biscuit cutter to cut into circles and place onto prepared pan. Lightly brush milk on top of the scones and sprinkle with sparkling sugar if desired. Place baking sheet, uncovered, in the freezer for 15 minutes. Bake for 15 to 20 minutes or until golden brown. Remove from the oven and let rest for 5 minutes before serving.

GLUTEN-FREE SCONES

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.

GLUTEN FREE CINNAMON RAISIN SCONES

Steps:

• Heat oven to 375 degrees.
• Mix the dry ingredients together.
• Cut in the butter using two knives.
• Add the beaten egg and milk.
• Mix together with a fork (dough will be thick).
• Drop large, tall dollops onto lightly greased cookie sheet (I use an ice cream scoop to get equal sized scones - about 1/4 cup of batter per scone).
• Bake for 15-17 minutes until lightly browned.

QUICK GLUTEN FREE SCONES

Steps:

• Preheat oven to 200°C.
• Mix ingredients and very lightly knead to form a soft dough. It is important to only knead until the mixture is combined.
• Roll dough out gentley, between two sheets of cling-wrap or baking paper. Roll to 2.5cm (1 inch) thickness. Cut with a scone or biscuit cutter into rounds.
• Bake on lightly floured trays. Place scones fairly close together to assist rising. Brush tops of scones with milk. Bake 10 minutes or until cooked.
• Enjoy!

GLUTEN FREE BLUEBERRY SCONES

Steps:

• Whisk dry ingredients together in a large bowl.
• Cut in butter using a pastry blender until mixture forms a fine meal.
• Whisk eggs with heavy cream. Drain blueberries (I used Wyman's wild blueberries in a can) and add to wet ingredients.
• Mix wet ingredients carefully into dry ingredients. Try not to squish the blueberries too much.
• Pat dough out on a flat surface until about 3/4 inch thick. Cut 2-inch circles. Bake at 425 until tops are slightly browned.

LEMONADE SCONES - GLUTEN FREE

Steps:

• Preheat oven to 230°C (or 210°C if using a fan-forced oven). A hot oven is called for in this recipe.
• Mix all ingredients together until just combined.
• Place on a lightly floured surface and lightly roll or press the dough out to about 1 inch( 2.5cm) high.
• Cut with a scone cutter and place on a lightly greased baking tray (or you can use a good quality baking paper). Place the scones close together. Lightly brush the top of scones with a little milk.
• Bake 10 -15 minutes on the top shelf of the oven.
• Serve warm with jam and cream or butter and honey.

GLUTEN FREE SCONES

Steps:

• Preheat the oven to 250°C/475°F/Gas 9.
• Sift all the dry ingredients into a large bowl and mix well. Rub in the butter. Add the sultanas and gently mix together.
• Lightly whisk the eggs and natural yoghurt together.
• Make a well in the centre of the dry ingredients and add the egg and yoghurt mixture. Mix to soft dough, adding a little more natural yoghurt if necessary.
• Turn onto a rice-floured board and knead lightly, just enough to shape into a round. Roll out to about 2.5cm/1in thick and cut out rounds using a 5.5cm/2¼in cutter. Place on a rice-floured baking sheet and brush with a little egg wash.
• Bake for approximately 10 minutes until golden brown on top. Leave to cool on a wire rack.
• Serve split in half with butter and jam.