National cream tea day prompted me to pop a batch of gluten free scones together! Nice and easy to make, with a lovely crisp finish. Perfect filled with delicious strawberry jam, clotted cream and enjoyed with a piping hot cuppa!!
I have had great success with this recipe with both Juvela gluten free white mix and Doves Farm gluten free white self-raising flour. And although both of these mixes have a raising agent, I find a little extra baking powder gives you a lighter texture and the additional Xanthan gum holds the ‘crumb’ together perfectly!
Ingredients (Makes about 6)
225g (8oz) Juvela gf white mix or Doves farm gf self-raising flour
50g (2oz) butter
25g (1oz) of caster sugar – double up on this quantity is you are not adding fruit
75g (3oz) *sultanas or cherries
1 large egg beaten add milk to make up to 150ml (¼pt)
1 level teaspoon of *baking powder
1 level teaspoon of *Xanthan gum
Preheat oven to 220C/425F/Gas 7/Fan 200C
Lightly grease a baking tray. One that’s big enough for the scones to be well spaced out.
In a large bowl, mix together the gf mix, baking powder and Xanthan gum. Add the butter and rub in until the mixture resembles breadcrumbs. Stir in the caster sugar and sultanas.
Bring the mixture together with enough egg/milk to make a soft but not sticky dough.
Lightly work the scone dough on a surface dusted with gf mix. Pat out until about 1inch thick. Using a cutter or cup to cut out the scones. Gather up dough trimmings and repeat.
Place on the baking tray and pop in the fridge for ½hr – You don’t have to do this, but I tried it today and I just felt the scones held there shape better!
If you have a little of the milk and egg mixture left over brush over the top of the scones using a silicone brush, (these are great, can be thoroughly cleaned, and prevent cross- contamination). Milk will do just fine if all your liquid is used up! Pop the scones in the oven and bake for approximately 15 minutes until golden brown.
That’s it all done and ready to enjoy. If you don’t manage to eat them all they will freeze perfectly.
Anything that takes you fancy can be popped in the scones instead of dried fruit. *Chocolate or *fudge pieces would work well if you have a sweet tooth. You could also replace 1oz of mix with *cocoa powder to make chocolate scones, fill them with cream and dust with icing sugar or top with melted *chocolate!
If a savoury scone is more your thing, just leave out the sugar and replace the fruit with olives, cheese, sun blush tomatoes or again whatever takes your fancy!
Off now to pop the kettle on and enjoy a cream scone👍
Happy cream tea day …..and hope you have a lovely weekend!!
*Double check this ingredient when purchasing to ensure gluten free…. don’t risk it if you’re not sure.