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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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Post by kickingfrog on Jun 8, 2017 7:41:22 GMT
Scone recipes
Posted by Geraldine on 7/6/2017
GF message board
I made a batch of this recipe this afternoon. I tried adding a tspn of Xanth Gum today, and that seemed to be okay. We had some of them for tea today, the rest of the batch went into the freezer for another day.
Gluten Free Buttermilk Scones
Ingredients
350 grams Gluten Free Self Raising Flour 2 tsp Baking Powder 100 grams Ground Almonds 150 grams Butter 60 grams Caster Sugar 250ml Buttermilk approx, add more if necessary.
Oven temp 180C
Put Flour, Baking Powder and Ground Almonds into mixing bowl, add butter and rub in until resembles fine breadcrumbs.
Stir in sugar, then add buttermilk and mix until you have a soft dough.
Roll out on floured board and cut scones.
Bake in oven for 20 to 25 minutes.
(Recipe is) ... a Hannah Miles one, that was on the letters page of Gluten Free Magazine. Date on it is Sep/Oct, think 2015
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