Tuesday, 11 June 2013

Gluten Free Scones

I really love scones. With jam and 'cream' they are divine, I didn't have any on hand for this batch - but Soyatoo Whipping 'Cream' is the best vegan one I've found.


200g Plain Gluten Free Flour - I used Dove's Farm
2 TSP Gluten Free Baking Powder (also Dove's Farm)
2 TSP Xanthan Gum 
1 TSP Ground Flaxseed
15g Sugar
40g Margarine (I use Pure Sunflower)
150ml Almond or Rice Milk


Preheat the oven to 200 degrees Celsius.
Place the flour, xanthan gum, flaxseed and baking powder in a mixing bowl and stir to combine. Add the margarine and rub in until a 'bread crumb' texture is achieved.
Add the sugar, and then the 'milk' and mix into a wet dough.
Roll out the dough on a lightly floured surface and cut cookie sized circles around 2 inches thick (this is slightly thicker than you would cut 'ordinary' scones, but these do no rise as much).
Place on a lightly greased oven tin and cook for between 10 and 15 minutes.
Serve split in half with jam and 'cream' of your choice. Enjoy!

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