Post by kickingfrog on Nov 3, 2011 10:35:08 GMT
Woman's Weekly cooker editor Sue McMahon says: The scones can also be wrapped in a freezer bag and frozen for up to 1 month. Allow the scones to defrost for a few hours and then refresh them in a hot oven before serving.
Ingredients
250g (8oz) gluten-free self-raising flour
1 level tsp gluten-free baking powder
50g (1¾ oz) butter
50g (1¾ oz) caster sugar
1 medium egg
150ml (¼ pint) milk
Beaten egg, to glaze
1-2tbsp granulated sugar, for sprinkling
Raspberry jam and clotted cream, to serve
Baking sheet, lined with baking parchment
Ice-cream scoop
Method
Set the oven to gas mark 7 or 220°C.
Sift the flour and baking powder into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar.
Lightly beat together the egg and milk. Add this to the flour mixture and beat to give a smooth consistency.
Scoop 7-9 mounds of the mixture on to the lined baking sheet with ice-cream scoop. Brush some egg over the top of each and sprinkle over some granulated sugar.
Bake the scones in the centre of the oven for 15-18 mins or until they are a light-golden colour. Remove the baking sheet from the oven and slide the scones on to a wire rack to cool.
Serve scones warm or cold, with jam and clotted cream
www.goodtoknow.co.uk/recipes/316184/Gluten-free-scoop-scones
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Ingredients
250g (8oz) gluten-free self-raising flour
1 level tsp gluten-free baking powder
50g (1¾ oz) butter
50g (1¾ oz) caster sugar
1 medium egg
150ml (¼ pint) milk
Beaten egg, to glaze
1-2tbsp granulated sugar, for sprinkling
Raspberry jam and clotted cream, to serve
Baking sheet, lined with baking parchment
Ice-cream scoop
Method
Set the oven to gas mark 7 or 220°C.
Sift the flour and baking powder into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar.
Lightly beat together the egg and milk. Add this to the flour mixture and beat to give a smooth consistency.
Scoop 7-9 mounds of the mixture on to the lined baking sheet with ice-cream scoop. Brush some egg over the top of each and sprinkle over some granulated sugar.
Bake the scones in the centre of the oven for 15-18 mins or until they are a light-golden colour. Remove the baking sheet from the oven and slide the scones on to a wire rack to cool.
Serve scones warm or cold, with jam and clotted cream
www.goodtoknow.co.uk/recipes/316184/Gluten-free-scoop-scones
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