Wednesday

Rich Scones

A traditional tea-time favourite, a little sweeter than plain scones



Ingredients:


225g (8 oz) gluten-free flour

2 x level 5 ml spoons (2 level teaspoons) gluten-free baking powder
1/4 x 5 ml spoon (1/4 teaspoon) xanthan gum
pinch of salt
50g (2 oz) dairy-free margarine
25g (1 oz) caster sugar
50g (2 oz) currants or sultanas
1 egg, beaten with enough dairy-free milk to make a 150ml (1/4 pint) liquid

What to do:

  1. Preheat your oven to 220'C /425'F /Gas Mark 7.  Lightly oil a baking sheet or tray.
  2. In a bowl, sift together the gluten-free flour, gluten-free baking powder, xanthan gum and salt, rub in the dairy-free margarine and then stir in the sugar and fruit.
  3. Add the egg and milk, but reserve a little for brushing the top of the scones with, and thoroughly mix with a wooden spoon.
  4. Turn out onto a floured surface and lightly knead, but do not over handle.
  5. Roll out to 2 cm (1 inch) thickness and cut out rounds, place on your baking tray and brush the tops with the reserved milk and egg liquid.
  6. Bake in your hot oven, for about 10 minutes until golden brown on top.
  7. Cool on a wire rack and serve with your favourite jam!

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