Gluten Free Honey Scones Food

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.

GRIDDLE SCONES WITH HONEY

Steps:

• Put the flour and cardamom in a bowl and rub in the butter. Add sugar. Beat the egg in a measuring jug, then pour in milk to make it up to 100ml/3½fl oz. Pour into the bowl gradually, stirring first with a knife then with your hands, to make a soft, not sticky, dough. Knead until smooth on a floured work surface.
• Divide the dough into three and roll into circles the thickness of a £1 coin. Cut each into quarters. Heat a heavy-bottomed frying pan to medium hot. Cook the scones in batches for a couple of mins each side, until golden brown. Serve, spread with butter and drizzled with honey.

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 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.

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.

GLUTEN-FREE HONEY SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk gluten-free flour, coconut flour, baking powder, baking soda, sea salt, and xanthan gum together in a bowl. Stir butter, yogurt, honey, and egg together in a separate large bowl. Add flour mixture to butter mixture and stir until dough is just combined.
• Turn dough out onto prepared baking sheet and shape into a large round about 3/4-inch thick. Use a knife to score dough into 8 triangles without cutting all the way through the dough.
• Bake in the preheated oven until golden brown, about 17 minutes. Cut on the scored lines through the dough to separate into individual scones.

LEMON SCONES - GLUTEN FREE

Steps:

• Preheat oven to 400°F.
• Sift first four ingredients together in a bowl; cut in butter with pastry blender.
• Mix the honey, eggs, grated lemon peel, lemon juice and water in another bowl.
• Add liquid mixture to the dry ingredients and stir with fork.
• Turn dough out onto a lightly floured surface and knead 10 times.
• Pat dough into round shape 1" thick.
• Brush with lemon juice; sprinkle top with 1 tablespoon of granulated sugar.
• Cut into wedges and place edges onto ungreased baking sheet and bake for 30 minutes or until golden.

GLUTEN-FREE HONEY SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk gluten-free flour, coconut flour, baking powder, baking soda, sea salt, and xanthan gum together in a bowl. Stir butter, yogurt, honey, and egg together in a separate large bowl. Add flour mixture to butter mixture and stir until dough is just combined.
• Turn dough out onto prepared baking sheet and shape into a large round about 3/4-inch thick. Use a knife to score dough into 8 triangles without cutting all the way through the dough.
• Bake in the preheated oven until golden brown, about 17 minutes. Cut on the scored lines through the dough to separate into individual scones.

GLUTEN FREE BUTTERMILK SCONES WITH CURRANTS

Steps:

• Preheat oven to 425°F and line 2 baking sheets with parchment paper.
• In the bowl of a food processor, combine flour, sugar, baking powder, baking soda, and salt. Pulse a couple of times to blend. With processor running, drop butter chunks in, one at a time and continue processing until mixture resembles coarse meal.
• Transfer mixture to a large bowl. Stir in orange zest and currants. Drizzle buttermilk into the flour mixture, stirring quickly with a fork just until a dough forms.
• To make round freeform scones, spoon dough into mounds on cookie sheet, about two inches apart.
• To make wedge shaped scones, divide dough into 2 balls. Gently pat each ball into a circle about 3/4 inch thick. Using a sharp knife, cut each circle into 6 wedges. Places wedges on baking sheet, leaving a half inch gap between each scone.
• Sprinkle each scone with raw sugar, if desired. Bake scones in upper and lower thirds of oven, switching position of sheets half-way through baking, until light brown, about 20 minutes.
• Makes 6 round or 12 wedge scones