Paul's Scones

[kickingfrog]

Paul's Scones


I use Schar mix B, but the recipe is for Glutafin, so I suppose any will work. BUT, I kneed the dough for about 15 minutes and they rise really well.

450g flour
1 x tsp xanthum gum
2 x teaspoons (5ml) baking powder
100 g marg
50 g sugar
100g fruit
1 egg beaten
150 ml milk

Mix the flour, baking powder, xanthum and sugar in bowl, drop in marg and mix into breadcrumb texture. Add fruit and mix again. Beat egg and milk together and add to mixture bit by bit until you get a firm and slightly sticky texture. You may need more than the 150 ml of milk, but just judge it by feel/sight.
Kneed dough for as long as you can be bothered (!), but longer the better.
Roll out and cut. Brush with remaining egg and milk (or just milk if you used all earlier).
I cook them at about 180º, pretty cool, but they rise better.

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[kickingfrog]

Re: Scones recipe
Posted by bizzimum on 14/7/2011
GF board

this is the recipe I use( with doves flour)

Plain/fruit or cheese GF scones

16oz GF SR flour
Level des spoon baking powder
Level des spoon Xanthan gum
4oz marge/butter
6oz grated cheese OR 6oz fruit and 4oz sugar
10 fl oz milk and one egg beaten


Makes about 12-16 big scones


normal scone method ie rub fat into dry flour/bakingpowder/xantham, add fruit and/or sugar, or cheese

add the liquid - you may not need it all, but you want quite a wet sticky dough, use extra flour to make it dry enough to handle - i then roll into a sausage with my hands and cut into slices, shape the slices into neat rounds and add and pinch of cheese and optional egg glaze to the top

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...I cooked them at 180 for about 20 mins or untill golden brown

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Scones recipe
Posted by davidmc on 14/7/2011


A simple scone recipe from the Derry coeliac group.

Ingredients

Packet Juvela GF flour
1 tablespoon Gf baking powder
1 egg
Buttermilk

Method

Set oven to 180c and grease tray
Empty flour into bowl -keep a little flour out for kneading. Throw yeast away. Add baking powder and mix
Add 1/4 pint of buttermilk and egg
Mix until a firm dough, adding more buttermilk as needed
Add variation eg Fruit, treacle, chopped dates, grated cheese
Dust board and knead. Cut into scone shapes
bake 15-25 mins