What’s
tastier than fruit scones with a nice cup of tea? Whether you’re a ‘scon’ or ‘scone’
gluten intolerant person I hope you’ll give my ‘simple and yummy’ recipe a try!
I have to admit I’ve struggled a bit with this one, but I think they taste AOK!
Anyway see what you think. The secret is not to roll the ‘dough’ too thinly.
Enjoy!
 |
| Afternoon tea? |
These scones can also be made dairy free!
Ingredients
6ozs/170g
Gluten Free SR flour
¾
teaspoon xanthan gum
½
teaspoon bi-carb
1
teaspoon cream of tartar
Pinch
of salt
1
tablespoon sugar (I use granulated)
2ozs/60g
marg
Handful
of sultanas or raisins
1
beaten egg
Mix
flour, x-gum, bi-carb, cream of tartar, salt and sugar in a bowl
Rub
in marg to breadcrumb stage
Add
sultanas or raisins
Mix
to a soft but handle-able dough with beaten egg, adding a drop of milk or water
if necessary (water or soya milk for a dairy free version)
Knead
gently until smooth (don’t overdo this bit)
Roll
out on a floured board to 1”/2.5cms deep, (not any thinner or you’ll end up
with hard, teeth breaking discs)!
Cut
out with a 2”/5cm cutter (makes about 10)
Place
on a parchment lined baking tray and brush with beaten egg
 |
| Brush with beaten egg! |
Bake
just above the middle of a conventional oven for about 15 mins at 190c (reduce
temperature and time slightly for fan ovens)
Check
after ten minutes. The scones do seem to take longer to cook than gluten
inclusive ones!
 |
| Bring on the butter and jam! |
They
are cooked when pale brown on the bottom! (That’s the scones not you!)
Cool
on the baking tray covered with a clean tea towel. (This seems to keep the moisture in!)
These
scones do not keep. Eat immediately or freeze, thaw and eat as required.
Just
add butter (or your equivalent if you're dairy intolerant) and jam and enjoy!
Thanks
for visiting Annie’s Rustic Oven!
Rustic
Annie xx
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