ENGLISH SCONES GLUTEN FREE |
- 300g or 2⅓ cups Bob's Red Mill 1 to 1 plain gluten free baking flour
- 1½ tbs baking powder
- 2 tbs caster sugar
- Pinch of salt
- 80g chilled unsalted butter, chopped
- 1 egg, lightly whisked
- 200mL buttermilk*
- * If you don't have buttermilk just add 2 tsp lemon juice to 200mL milk and let it sit for 5 min until milk curdles.
Conventional Method
- Preheat oven to 180c.
- In a bowl combine the flour, baking powder, salt and sugar. Rub in butter with fingertips until it resembles coarse breadcrumbs.
- Make a well in the centre. Pour in milk and egg and stir to combine.
- Turn out dough onto a generously floured surface or sheet of baking paper and roll to a 3cm thickness. Use a 5cm round cutter to cut out scones.
- Place on a lined baking tray side by side to help scones rise. Brush with milk.
- Bake for 20 minutes or until golden. Serve with jam and cream.
Thermomix Method
- Preheat oven to 180c.
- Combine flour, baking powder, salt and sugar in Thermomix bowl and mix 3 sec/speed 5. Add butter and mix 3 sec/speed 4 until butter resembles coarse breadcrumbs.
- Add milk and egg and mix 8 sec/speed 4 until just incorporated.
- Turn out dough onto a generously floured surface or sheet of baking paper and roll to a 3cm thickness. Use a 5cm round cutter to cut out scones.
- Place on a lined baking tray side by side to help scones rise. Brush with milk.
- Bake for 20 minutes or until golden. Serve with jam and cream.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/english-scones-gluten-free-recipe/
3.5.3226