Scones
I’ll see you for afternoon tea with our delightly fluffy Gluten Free Scone recipe.
Gluten Free · Nut Free · Sugar Free
Makes 12
Ingredients
250g / 1⅔ cups Anything But Ordinary Plain Flour
50g / 4 tablespoons GF cornflour
50g / 2 heaped tablespoons coconut sugar
2 level teaspoons psyllium husk powder
1 teaspoon flaxmeal
2 teaspoons baking powder
1 teaspoon
bicarb soda
¼ teaspoon salt
80g cold butter
2 eggs
120ml / ½ cup natural yoghurt
120ml / ½ cup milk
2 teaspoons apple cider vinegar
Method
Preheat oven to 210 degrees Celsius. Line a baking tray with baking paper.
In a jug measure the yoghurt, milk and apple cider vinegar. Whisk and set aside.
In a mixing bowl sieve the Anything But Ordinary Plain Flour, coconut sugar, psyllium husk powder, flaxmeal, baking powder, bicarb soda and salt and whisk together. Chop the butter into small
pieces and add to the bowl. Using beaters combine on low speed til the butter is reduced to a crumbly texture with the flour. Tip this mix into a bowl. Break
the eggs into the mixing bowl and beat on medium speed until light and fluffy. This is an essential step that results in the scones light texture. Add the
yoghurt mix and flour mix all at once and beat on medium low speed for one minute.
Lightly flour a work surface and your hands and scrape out the dough which should be soft and sticky. Roll into a well formed ball being careful to use only the palms of your hands as fingers will penetrate the soft dough. Pat it out to a 20cm square. Fold one third over and then the other third on top, giving you a piece of dough about 7cmx20cm. Rotate the dough and fold in thirds again.
This process helps aerate the finished scone. Now pat out to about about 30mm
high and cut 9 x 6cm circles. Place the scones close together on the prepared tray. Do the same with the off-cuts of dough. There should be 12 scones in total. If not it just means the cooking time may vary. Using a pastry brush, liberally brush with milk.
Place in the preheated oven, turn the temperature down to 180 degrees Celsius and bake for 18 - 20 minutes, rotating the tray after 10 minutes. They will have a golden crust when done.
Best eaten fresh and served warm with butter and jam or jam and cream.