Scones are a necessity for tea, but gluten free ones are often more suited as paperweights than food. These scones are as close as I can get to the ones my mum baked when I was a child, without the gluten. Clotted cream is not optional.
I'm not a fan of fruit in scones and had a rather disturbing discussion with a friend about scones containing mixed peel (*heaves*) and I decided to leave these ones plain, feel free to add fruit or chocolate chips as you wish. (Just promise me you won't add mixed peel…)
You'll need:
- 220g plain gluten free flour mix
- 1 tsp baking powder
- 50g margerine
- 50g caster sugar
- 130ml milk
Make it!
- Mix the flour and baking powder together with a whisk (it'll remove lumps and save you from having to sift it).
- Add the margarine and rub it in with your fingertips until it roughly resembles breadcrumbs.
- Stir in the sugar and add the milk and mix well.
- The mixture will be quite sticky, not a rollable dough, so shape it with oiled hands and pop it into a cake tin, or shape into rounds and bake at 180°C for about 25 minutes until the top is golden and springy.
- Cut into six wedges while still warm, if baked as one.
- Leave to cool slightly before slicing.
Fruit has no place in my scones.
ReplyDeleteIs the margarine a necessity? I try to replace it with butter wherever I can but do accept that sometimes there is a place for margarine in baking!
ReplyDeleteYou can use butter. I just found that margarine gives a lighter scone. If it doubt, just slather the scone in copious amounts of butter instead!
DeleteAces, thanks Caleigh!
ReplyDeleteAnyone tried this with Pure? Then it could be dairy free too, not w clotted cream, obv. ..
ReplyDeleteI haven't tried Pure but I've use Vitalite dairy free spread in this recipe with success, so I don't see why Pure wouldn't work too.
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