There is nothing quite like fresh scones. I’m not a big fan of the oversized version. I like a rather ladylike scone: not so small that one would need several, but one that doesn’t involve having to tie my hair back to eat it!
This recipe is gluten and wheat-free and calls for “regular” margarine and milk, but a dairy-free version is very easy to make to accommodate a dairy-free diet.
There are many good-quality dairy-free margarines available now, which can be substituted in the recipe. Instead of milk, a little water will suffice.
Please do the scones justice and eat them on the day of baking, still warm from the oven, but be careful of the scalding hot sultanas!
Gluten-free fruit scones
Makes eight to 10 scones, depending on what size cutter you use
200g (8oz) Denise’s Delicious flour blend (see below)1 teaspoon GF baking powder1 teaspoon xanthan gum50g (2oz) margarine50g (2oz) caster sugar25g (1oz) dried Californian sultanas2 large eggsA little milk1. Preheat the oven to gas mark five/190°C/375°F.
2. Sieve the flour blend, baking powder and xanthan gum. Rub in the margarine until the mixture resembles breadcrumbs. Sieve the caster sugar and add to the dry ingredients. Add the dried fruit.
3. Beat the eggs and add to the mixture. Bring the mixture together into a ball. If the mixture is a little stiff or does not form a ball, add a little milk to soften.
4. Turn onto a floured board and knead lightly until the underside of the dough is without cracks. Press out with the palm of your hand and cut out scones using a round scone cutter dipped in potato flour before cutting each scone.
5. Place on a floured baking tray and brush the top of each scone with a little milk. Bake in the centre of the oven for 15 to 20 minutes, until brown. Turn the scones upside down for the final five minutes to finish cooking and ensure that they are baked to a golden colour underneath.
6. Cool on a wire rack and eat
warm.
Denise’s Delicious flour blend
Makes approximately 850g (2lb) flour blend
250g (10oz) rice flour25g (1oz) tapioca flour275g (11oz) potato flour275g (11oz) corn flour13g (½oz) teff flour1 teaspoon gluten-free (GF) baking powder1 teaspoon guar gum1. Sieve all the ingredients into a bowl and mix well.
Recipes by Denise O’Callaghan from her book Recipes from my Gluten-Free Kitchen (Mercier Press). Denise is the founder of Denise’s Delicious Gluten-Free Bakery whose product range is available across Ireland from the major supermarkets, artisan food stores and the online store at www.delicious.ie
There is nothing quite like fresh scones. I’m not a big fan of the oversized version. I like a rather ladylike scone: not so small that one would need several, but one that doesn’t involve having to tie my hair back to eat it!
This recipe is gluten and wheat-free and calls for “regular” margarine and milk, but a dairy-free version is very easy to make to accommodate a dairy-free diet.
There are many good-quality dairy-free margarines available now, which can be substituted in the recipe. Instead of milk, a little water will suffice.
Please do the scones justice and eat them on the day of baking, still warm from the oven, but be careful of the scalding hot sultanas!
Gluten-free fruit scones
Makes eight to 10 scones, depending on what size cutter you use
200g (8oz) Denise’s Delicious flour blend (see below)1 teaspoon GF baking powder1 teaspoon xanthan gum50g (2oz) margarine50g (2oz) caster sugar25g (1oz) dried Californian sultanas2 large eggsA little milk1. Preheat the oven to gas mark five/190°C/375°F.
2. Sieve the flour blend, baking powder and xanthan gum. Rub in the margarine until the mixture resembles breadcrumbs. Sieve the caster sugar and add to the dry ingredients. Add the dried fruit.
3. Beat the eggs and add to the mixture. Bring the mixture together into a ball. If the mixture is a little stiff or does not form a ball, add a little milk to soften.
4. Turn onto a floured board and knead lightly until the underside of the dough is without cracks. Press out with the palm of your hand and cut out scones using a round scone cutter dipped in potato flour before cutting each scone.
5. Place on a floured baking tray and brush the top of each scone with a little milk. Bake in the centre of the oven for 15 to 20 minutes, until brown. Turn the scones upside down for the final five minutes to finish cooking and ensure that they are baked to a golden colour underneath.
6. Cool on a wire rack and eat
warm.
Denise’s Delicious flour blend
Makes approximately 850g (2lb) flour blend
250g (10oz) rice flour25g (1oz) tapioca flour275g (11oz) potato flour275g (11oz) corn flour13g (½oz) teff flour1 teaspoon gluten-free (GF) baking powder1 teaspoon guar gum1. Sieve all the ingredients into a bowl and mix well.
Recipes by Denise O’Callaghan from her book Recipes from my Gluten-Free Kitchen (Mercier Press). Denise is the founder of Denise’s Delicious Gluten-Free Bakery whose product range is available across Ireland from the major supermarkets, artisan food stores and the online store at www.delicious.ie
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