Today I am going to share with you my recipe for the most perfect gluten free scones.
Scones have always been a personal favourite of mine as they were the first thing I learned to bake at school in my Food Technology class and are a good recipe for baking beginners.
I used to have a little trouble making good gluten free scones – they often would often be quite crumbly and wouldn’t rise but after a little trial and error I seem to have got the knack.
I’ve discovered that an egg and a little milk is required to help bind the ingredients together and making dough ever so slightly wetter than normal (although not sticky) helps to ensure that the scones don’t end up too dry and crumbly once they’ve been baked.
Possibly the most important tip is not to roll the dough out too thin, otherwise your scones will end up rather flat. I like to make sure my scones are at least 3 cm tall before they go into the oven – they will rise a little bit but not massively, so it’s best to start off with a little bit of height to ensure a nice tall scone.
I chose to make some of the scones with glacé cherries and some without – feel free to leave them out if you’re not a fan, but if you do use cherries, make sure you wash the syrup off them as they can make the scones a bit soggy in places!
Gluten Free Scones
Recipe makes approximately 6 – 8 Scones.
250g Gluten Free Self Raising Flour
1 tsp Baking Powder
75g Butter, unsalted
40g Caster Sugar
2 eggs (one for glazing)
50g Glacé Cherries, chopped and rinsed (optional)
1) Preheat the oven to 220 degrees C/Fan Oven 200 degrees C/Gas Mark 6.
2) In a large bowl, sift together the flour, baking powder and a pinch of salt.
3) Rub together the butter and flour mixture until you have a breadcrumb like texture, then stir through the sugar.
4) Add an egg and start to bring the mixture together using a wooden spoon.
5) Add the milk bit by bit (you might not need it all) and use your hands to bring the mixture together in a smooth dough.
6) Lightly dust a work surface with flour then roll out the dough to about 3 cm thick – don’t roll out the dough too flat or you will have very flat scones!
7) Cut the scones out with 6cm flutted scone cutter. Place the scones on a baking tray lined with greaseproof paper then lightly brush each one with beaten egg.
8) Bake the scones in a preheated oven for 12 to 15 minutes, until golden brown.
9) Leave the scones to cool on a wire rack before serving with jam and clotted cream!