Post by kickingfrog on Feb 28, 2011 16:05:09 GMT
Annie's
GF egg free scones
Ingredients
10 ozs gf flour (can be a mix of gf flours if desired)
I teaspoon Xanthan gum or Guar gum
3 tablespoons sugar (optional)
2 teaspoons gf baking powder
1/2 teaspoon salt
2 ozs cold margarine
2 ozs finely chopped nuts (optional)
3-4 ozs raisins/sultanas
9 fl ozs of milk. (if you use rice milk mix with 2 teaspoons lemon juice or gf vinegar)
Method
Sift flour/flours (if using a blend), mix in gum, sugar, baking powder and salt. Rub in the margarine. Mix in the nuts and fruit. Stir in the milk.
Knead dough on a lightly floured board if necessary. The dough should be soft, but hold shape. Best results are obtained by dropping large spoonfuls of dough directly onto a greased baking sheet, then patting them into a regular scone shape.
Place in oven pre-heated to 425F (220C Gas mark 7), then reduce heat to 400F (200C Gas mark 6). Bake for 18-20 mins until lightly browned.
Tips
2 tablespoons light muscovado sugar worked well.
Pura hard vegetable fat worked well, but be patient when rubbing in - it takes time!!
After adding the milk the mix seems too sloppy - but the gf flour does soon 'take it up'.
Any uneaten scones can be frozen and reheated on low power in a microwave.
GF egg free scones
Ingredients
10 ozs gf flour (can be a mix of gf flours if desired)
I teaspoon Xanthan gum or Guar gum
3 tablespoons sugar (optional)
2 teaspoons gf baking powder
1/2 teaspoon salt
2 ozs cold margarine
2 ozs finely chopped nuts (optional)
3-4 ozs raisins/sultanas
9 fl ozs of milk. (if you use rice milk mix with 2 teaspoons lemon juice or gf vinegar)
Method
Sift flour/flours (if using a blend), mix in gum, sugar, baking powder and salt. Rub in the margarine. Mix in the nuts and fruit. Stir in the milk.
Knead dough on a lightly floured board if necessary. The dough should be soft, but hold shape. Best results are obtained by dropping large spoonfuls of dough directly onto a greased baking sheet, then patting them into a regular scone shape.
Place in oven pre-heated to 425F (220C Gas mark 7), then reduce heat to 400F (200C Gas mark 6). Bake for 18-20 mins until lightly browned.
Tips
2 tablespoons light muscovado sugar worked well.
Pura hard vegetable fat worked well, but be patient when rubbing in - it takes time!!
After adding the milk the mix seems too sloppy - but the gf flour does soon 'take it up'.
Any uneaten scones can be frozen and reheated on low power in a microwave.