Wednesday, 9 March 2011
The Gluten Free Scone recipe was a Success
Following on from the cheese scone recipe a few posts ago. I am glad to say, the principle worked for sweet too. Here`s the recipe.
8oz Glutafin Select Multipurpose Mix (this is the one I have used and will update if it works with another)
1 teaspoon xantham gum
2 teaspoons Baking powder
pinch salt (omit this if you only have salted butter)
2oz unsalted butter
About half a 284ml tub buttermilk
Approx 2ox sultanas
1ox caster sugar.
1. Sift flour, xantham, baking powder, and salt .
2. Rub in the butter until breadcrumb like.
3.Gently mix in the sugar and sultanas.
Now carefully add enough buttermilk to make a soft but not too sticky dough. Knead a little until smoothish.
When baking normal scones it is ill advised to knead the dough very much as it makes the dough tight, but the gluten free mix does benefit from a little kneading.
4. I personally never use a rolling pin for scones. At this point, I gently press out to about 3 quarters of an inch thick and cut out with cutters.
5. Now pop on a baking sheet (I love silicone for this as it never sticks). Glaze the top with a light coat of the buttermilk .
Bake for about 15 mins at 200 degrees centigrade until risen and golden brown. These were so soft and springy, I was in seventh heaven.