Post by kickingfrog on Jan 29, 2011 12:37:35 GMT
Paul’s Scones
Posted by paul in madrid on 13/11/2007
GF board
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. …
******************************
Posted by paul in madrid on 13/11/2007
GF board
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. …
******************************