Gluten-Free Sweet White Scones
Now coeliacs can enjoy delicious scones fresh from the oven – have fun experimenting with some of the variations at the end of the recipe.
Makes 15 scones using a 5.5cm (2 1/4 inch) cutter
350g (12oz) gluten free plain white flour, blend
4 teaspoons gluten-free baking powder
2 teaspoons xanthan gum
1 level teaspoon salt
4 tablespoons (5 American tablespoons) castor sugar
110g (4oz/1 stick) butter
2 eggs, preferably free-range
125-175ml (4 1/2-6fl oz/generous 1/2 – 3/4 cup) natural yoghurt
Raspberry Jam (see recipe)
Preheat the oven to 250°C / 475°F / gas mark 9.
Sieve all the dry ingredients together in a large bowl and mix well. Cut the butter into cubes, toss into the gluten-free flours and rub in to the flour. Lightly whisk the eggs and natural yoghurt together. Make a well in the centre of the dry ingredients and add the egg and yoghurt. Mix to a soft dough, adding a little more natural yoghurt if necessary.
Turn out onto a rice-floured board and knead lightly, just enough to shape into a round. Roll out to about 2.5cm (1in) thick and stamp into scones using a 5.5cm (2 1/4 inch) cutter. Place on a rice-floured baking sheet and brush with a little egg wash and dip in the demerara sugar.
Bake for approximately 15-20 minutes until golden brown on top. Leave to cool on wire rack.
Serve split in half with Raspberry Jam and a blob of whipped cream or filling of your choice.
After the butter has been rubbed in, add for
Fruit Scones – Add 110 g (4oz) plump sultanas to the dry ingredients.
Lexia Raisin Scones – Add 110g (4oz) lexia raisins to the dry ingredients.
Cherry Scones – Add 110g (4oz) quartered glace cherries to the dry ingredients.
Raisin Scones or Dried Cherry Scones – Add 110g (4oz) raisins or dried cherries to the dry ingredients.
Crystallised Ginger Scones – Add 110g (4oz) chopped crystallized or drained ginger in syrup to the dry ingredients.
Candied Citrus Peel Scones – 110g (4oz) best quality orange and lemon peel. Coat the lemon peel well in the flour before adding the liquid.
Cinnamon Scones – Add 4 teaspoons of ground cinnamon to the dry ingredients.
Poppy Seed Scones – Add 4 tablespoons (5 American tablespoons) of poppy seeds to the dry ingredients.
Chocolate Chip Scones – Add 110g (4oz) best quality dark chocolate to the dry ingredients.