Scones - gluten free
A perfect light scone to serve your gluten free family or guests for tea. So easy to make.
- 125g self-raising rice flour
- 80g potato flour
- 60g tapioca flour
- pinch of salt
- 2 teaspoons xanthan gum
- 3 teaspoons baking powder
- 80ml milk
- 1 egg
- 50g castor sugar
- 50g butter - cold from the fridge
- 1 egg for brushing
- extra rice flour for dusting
- Heat the oven to 200ºC.
- Combine the flours in a mixing bowl with the salt, xanthan gum and baking powder. Cut the cold butter up into smaller pieces and with your fingers rub it into the flours until it resembles breadcrumbs. Make sure there are no large pieces of butter left in the flour. Add the sugar to the crumbs and mix with you hands. Make sure to do this quickly as you don't want the butter to melt into the flour.
- Beat the egg into the milk and pour this into the flour mix. With a knife cut the liquid into the flour until it has almost combined.
- Flour a kitchen surface with the extra flour and tip the dough onto the surface. With your hands bring the dough together. Don't be heavy with your hands, it has to be just formed into a dough and shaped into a circle of about 4 - 5cm in height. The secret with scone dough is to handle it as little as possible. This keeps it from being heavy and tough.
- With a cookie cutter cut out the scones. My recipe gave me 6 perfect scones and one scone from the off-cuts of the dough.
- Lay the scones on a baking tray and brush the tops with the extra egg.
- Bake for 25 minutes or until they are golden brown.
- These scones pop up beautifully and can be broken into two with the hands which for me is the sign of perfect scone!
- I beg you to tell these apart from a normal wheat based scone!
- Top with cream and jam or jam and cream whichever you prefer and gobble!
Amanda In The Kitchen http://www.amandainthekitchen.com/