Several years later, I was still of this mind-set but, prompted by a friend's experience with a recipe using lemonade and gluten-free flour, I decided the matter should be investigated more thoroughly!
I searched thru' my recipe books and the Internet, finding several recipes I liked and tried, using milk and eggs, with Xantham Gum and Doves Farm self-raising flour mix, butter or soft spread.
For my own recipe variation, I experimented with thick yoghurt, cream fraiche and buttermilk, deciding that the buttermilk probably gave the best finished item, with Xantham Gum and gluten-free baking powder, as well.
Here's my recipe for my Gluten-free Scones
14ozs. Doves white self-raising flour mix
2 tsp. Xantham Gum
2 tsp. Gluten-free Baking Powder
4 tbsp. Caster Sugar
2 medium eggs well beaten
4 oz. butter or soft spread
approx. 6 fl.ozs. Buttermilk from Sainsbury's
2-3 ozs. sultanas
I mix all ingredients together with a pastry blender and a fork and turn out the mix onto a floured board, carefully hand-shaping to a round shape approx. 1.1/2 ins. thick, cutting with a well-floured 1.1/2 cutter. The mixture is handled very carefully and quickly, without the use of a rolling pin, and the remaining scraps are just collected together easily and re-cut or shaped by hand. Brush your finished scones with the tiniest amount of milk wash.
Place scones onto very lightly greased tray and cook in hot oven for about ten minutes; my fan-assisted oven is extremely hot, so my scones are cooked on the middle tray position for the shortest possible time.
For best results, I believe they must be freshly made but, any left-over scones are good heated in the micro-wave oven for ten seconds and eaten immediately with butter and jam.
Here's some I made earlier...!
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| plain and fruit gluten-free scones ready for cream-tea-delicious!!! |
Happy baking!
Daisy
