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Classic Gluten Free Scones
time
50 min
The most quintessentially British of all baked goods. No afternoon tea is complete without a pair of crumbly scones slathered in clotted cream and succulent strawberry jam.
The most quintessentially British of all baked goods. No afternoon tea is complete without a pair of crumbly scones slathered in clotted cream and succulent strawberry jam.
Scones are firmly rooted in the British cream tea tradition. Yet despite – or perhaps because of – that, they are also subject to much controversy, sparking fierce debate among passionate partisans on eating method (do you put the clotted cream or the jam on first?) and pronunciation (do you say “scoan” or “scon”?) Lucky for you, there’s nothing controversial about this gluten free scones recipe: it’s quick, easy and delicious! Absolutely ideal for a special Mother’s Day treat. Pack the pastry with sultanas or currants when you’re feeling extra fruity.
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Preparation
in 35 minutes
Cooking
in 15 minutes
Temperature
180 °C
- Preheat the oven to 180°C (top and bottom heat setting) and line a baking tray with baking paper.
- Sieve your flour, and pour into a bowl with the baking powder.
- Mix the butter, sugar, salt and egg with the milk in a separate bowl, then add this to the flour and baking powder mixture.
- Stir with a wooden spoon until the mixture forms a smooth dough.
- Let the dough rest for 20 minutes and then roll it out until it is approx. 1- 1 1/2 cm thick.
- Cut out circles from the mixture, approximately 5 cm wide.
- Place the circles on the baking tray and bake for approx. 15 mins.
Ingredients
For the dough:
270
g
100
g
butter at room temperature
100
ml
milk
60
g
sugar
1
egg
2
tsp
baking powder
1
pinch/es of
salt
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Vegetarian
Nutrition
Per 100g
Energy
1.498 kj
355 kcal
Carbs
50 g
Fat
16 g
Protein
3 g
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