So I decided to share with you a simple scone recipe I have been using for a while, which creates delicious gluten free scones – perfect to accompany a cup of tea on a lazy Sunday afternoon! These can be made with either cherries or sultanas, this is completely up to you.
- 200g / 8oz plain gluten free flour blend (I am using Doves Farm)
- 50g / 2oz butter
- 50g / 2oz caster sugar
- 1 medium sized egg
- 125ml (1/4 pint) milk
- 75g / 3oz of sultanas or glacé cherries (finely chopped)
- 1 teaspoon of baking powder
1. Preheat the oven to 220°C/Gas Mark 7. Put the flour and baking powder into a bowl. Next rub in the butter with your fingertips to form breadcrumbs.
2. Next, stir the sugar into the breadcrumb mix, followed by the cherries / sultanas. Tip: If you are using glacé cherries I would recommend using a pair of scissors to chop them up, as they are usually a very sticky consistency.
3. Combine the eggs and milk in a separate jug with a whisk.
4. Gradually add the mixture into the dry ingredients. Note: You will NOT need all of this mixture. You are looking to add a little at a time to form a soft, not sticky, dough.
5. Sprinkle some flour on a clean surface and lightly knead the dough. Then, roll it out to approx 2cm thick. This is up to personal preference, if you prefer thick scones which are easy to cut in half, just roll the mixture to a different thickness. I decided to do slightly thinner scones this time to get a few more smaller ones out of the batch.
6. Once cut out using a round ribbed cookie cutter and. transfer the scones to a greased baking tray. Brush over the tops of the scones with some of the remaining egg mixture and pop them into the oven for 10-15 minutes until golden brown. Then remove from the oven and leave to cool on a wire rack.
As I decided to make thinner scones, they don’t have to be cut in half – as we all know how crumbly anything gluten free can be! For less fuss and reduced mess, just pop your jam etc on the flat side!
Best served with butter / clotted cream and jam. Oh, and a cup of tea of course!