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
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
QUICK GLUTEN FREE CINNAMON ROLLS
The idea to make these popped into my mind when I made **Jubes** Quick Gluten Free Scones #220200 for the first time. Instead of cutting out scones I rolled the flattened dough and thought that actually I could have filled it. So I made a second batch of dough and made up my own version of cinnamon roll filling. I really liked that they were not overly sweet as the dough is not sweetened. As usual, I used rice syrup, but will suggest honey which might be slightly sweeter. Instead of the pine nuts you can of course use any other nut you like. I thought about pecans and maple syrup for the filling - if anyone feels like trying that, please tell me how it turned out!
Provided by Mia in Germany
Categories Breads
Time 25m
Yield 14 rolls, 14 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200 ° Celsius.
- Mix gluten-free bread flour mix and cream lightly. You should just barely nead to get a soft dough. If it's too crumbly, add water by tablespoons until the consistency is so that you can just form a ball of dough to roll out.
- Roll the dough out between two sheets of nonstick baking paper into a rectangle as thinly as possible. I managed about 1/2 inch thickness.
- Cream together butter, honey and cinnamon.
- Gently brush the mixture on the dough, maybe using a knife or your fingers. If the mass is too solid to brush, lightly melt it in a water bath so that it becomes softer but not liquid.
- Sprinkle with chopped pine nuts.
- Carefully roll the dough into a log.
- Using a sharp knife dusted with some rice flour, cut it into 14 rolls.
- If the filling is too runny, cover the log with cling-wrap and let it settle in the fridge for some minutes, then cut into rolls.
- Place rolls on a baking tray layered with baking paper. As **Jubes** suggests, put them together close to assist rising.
- Brush the top of the rolls with milk.
- Bake for about 10 minutes or until they're done.
- Enjoy!
SCONES
This is a very simple recipe for scones. You can customize them by adding dried fruit or nuts. Half and half can also be substituted for milk if you wish.
Provided by Donna
Categories Bread Quick Bread Recipes Scone Recipes
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
- Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.
- Bake 15 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 397.3 calories, Carbohydrate 50.6 g, Cholesterol 71.4 mg, Fat 18.9 g, Fiber 1.3 g, Protein 6.8 g, SaturatedFat 11.6 g, Sodium 594.9 mg, Sugar 14.1 g
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