GLUTEN FREE SCONES
I loved scones and had a lot of trouble finding a good recipe since being diagnosed with gluten intolerance - this is an adapted recipe from the BBC Food.
Provided by corinna
Categories Scones
Time 20m
Yield 8 scones
Number Of Ingredients 11
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.
Nutrition Facts : Calories 279.4, Fat 13.6, SaturatedFat 7.9, Cholesterol 100, Sodium 508.6, Carbohydrate 34.6, Fiber 0.8, Sugar 6.7, Protein 4.7
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
LEMONADE SCONES - GLUTEN FREE
A great scone recipe using gluten free flour and lemonade. Use a good flour blend- the better the mix the better the scones. Also do not overmix as it will make a heavy scone (what my Dad calls a "doorstopper" ). This is an Australian recipe and uses bubbley lemonade soda/soft drink- not the traditional lemonade made on real lemons and sugar. I use "Orgran" brand flour for this recipe. After the first review on this recipe, I have made the scones again. The oven temperature is correct and the recipe worked fine. I have posted some photos now. Similar recipes on this site also use the same oven temperature. I have recently had the temperature on my oven tested and corrected. The temperature stated in this recipe is correct. You could use a lower temp and cook for longer. The quick cooking gives a firm outer layer and a beautiful soft steamy centre- perfect straight from the oven
Provided by Jubes
Categories Scones
Time 35m
Yield 10 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 224.7, Fat 9.2, SaturatedFat 5.5, Cholesterol 32.6, Sodium 486.3, Carbohydrate 31.1, Fiber 1, Sugar 2.6, Protein 4.2
QUICK GLUTEN FREE SCONES
These are very simple to make. Just use your favourite packeted GF bread mix. Scones are always enjoyed by those who have a gluten free diet
Provided by Jubes
Categories Scones
Time 20m
Yield 12 serving(s)
Number Of Ingredients 2
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!
Nutrition Facts : Calories 58.2, Fat 6.2, SaturatedFat 3.9, Cholesterol 22.1, Sodium 6.8, Carbohydrate 0.6, Protein 0.4
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HOW TO BAKE PERFECT SCONES | FEATURES | JAMIE OLIVER
From jamieoliver.com
- First and foremost, brilliant scones are about having the confidence to do as little as possible. The less you knead the mix, the less the gluten will tighten up – which means your scones will stay loose and crumbly, rather than tight and springy.
- Make sure you sieve the flour and baking powder into your bowl. This means that the two will be well mixed together, which gives you a better chance of an even rise.
- Keep the butter in the fridge right until you need it. Because you will be rubbing in the butter with the flour (or blitzing in a food processor), you don’t want it to be too warm and turn into a mush!
- Don’t add too much flour to the surface when you roll out your dough. It’s easy to forget that flour on your work surface still adds to the dough, which can make the scones heavier.
- Once you’ve cut out your scone shapes, flip them over and place upside down on the baking tray. This will help them rise evenly, and counteract any ‘squashing’ that happened when you cut out the dough.
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