September 23, 2009
Gluten free scones
I just made these today, and they’re enough of a success that I feel like sharing the recipe. This is a proper scone recipe, not like most you’ll find if you search for gluten free scones on Teh Internets (proper scones do not have sugar in them!).
- 3 cups rice flour
- 6 teaspoons baking powder
- 1 tablespoon besan*
- 1 teaspoon guar gum/xanthan gum
- Sprinkle of cinnamon
- 75g butter
- Chopped dates or sultanas to taste
- Milk to mix
- Potato starch for rolling out
Soften the butter in the microwave (I know your grandmother rubbed the butter in cold… your grandmother probably didn’t keep her butter in a fridge). Add the dry ingredients and rub together with your fingers until there are no lumps left. Add milk, stirring until you have a big sticky mass. Then add the fruit and mix well.
Turn out onto a breadboard dusted with potato starch (the slipperiest flour substitute), and press into a slab about 2cm thick. Cut scone-sized rectangles and place on a greased oven tray. Cook at 220°C for 10-15 minutes.
Eat with jam and cream. Or whatever decadence your gluten-free little heart desires.
*The besan is mostly to make the colour more attractive. I used brown rice flour: for white rice flour you might want a bit more besan.