Scones are an English classic, a must for tea time or afternoon tea, served with clotted cream and strawberry jam.
The preparation is simple but requires a little familiarity with the dough. You will have to knead and mix everything quickly to obtain a smooth and homogeneous but non-sticky mixture. By following this recipe, you will be able to serve perfect gluten-free scones!
For an excellent result, mix gluten-free plain flour and gluten-free bread flour. The eggs and milk will play a crucial role in creating the desired consistency.
For about 9 scones (about 5cm diameter), preparation time 15 minutes, cooking time 30 minutes:
- 185gr gluten-free bread flour
- 120gr gluten-free flour plain flour
- 30g sugar
- 75g butter
- 1.5 tsp baking powder
- ½ teaspoon bicarbonate of soda
- 1 pinch of salt
- 2 eggs
- 100ml milk (vegetable or cow’s)
1 – In a bowl or jug, break the eggs, add the milk and mix well until the mixture is smooth.
2 – In a large bowl, combine the two types of flour with the sugar, salt, baking powder and baking soda and mix well. Finally, add the butter in chunks.
3 – With your fingertips, work the butter into the flour mix until you get a mixture similar to wet sand – you can do this in the food processor. Then add the milk and egg mix and work everything quickly until you get a soft and homogeneous but not sticky dough – you may not need all the milk and egg mix. In case you have poured too much, add a little flour until the desired consistency is obtained.
4 – Using a little flour, roll out the dough about 4cm high and form the loaves with a cookie cutter. Finally, brush them with milk, and for a shiny effect, add a pinch of sugar. Bake for about 30 minutes at 180° C. Serve freshly baked with clotted cream and jam.
– To obtain perfect scones that rise without problems, you will have to work the dough very quickly and bake them as soon as possible.
– These scones can be both sweet and savoury. For the savoury version, try with cheese and chives with plenty of pepper and a pinch of salt.