June 17, 2016 5:30 pm Leave your thoughts
Whether you’re celebrating Her Majesty’s 90th birthday with a slap-up cream tea, or just stocking up your own cake-tin, this recipe for gluten-free scones from Orgran ensures that everyone can enjoy a teatime treat.
190ml milk or soy milk, plus extra for glazing
20g chopped butter
1 tbsp sugar
Pinch of salt
Preheat the oven to 220°C (430°F). Lightly grease a baking tray.
Sift the flour, salt and sugar into a large bowl. Rub in the butter, using your fingertips, until the mixture is fine and crumbly.
Lightly beat the egg and milk in a separate bowl.
Make a well in the centre of the mixture and pour all the egg mixture into the well.
Mix lightly with a spoon or spatula to form a soft dough. Slowly, add a small quantity of flour to prevent sticking, if needed.
Gather the dough together, (do not knead) and turn it out onto a lightly floured surface. Lightly press out the dough until it is 2.5cm thick.
Cut out rounds with a floured 5cm cutter.
Heat a baking tray in the oven for 5 minutes.
Glaze with the extra milk. Bake on the middle shelf of the oven for 10-15 minutes or until golden brown on the top.
Serving: serve warm or cold with butter, cream, jam or strawberries.
For sultana scones, add 1 cup of sultanas when you sift the flour into the bowl.
For date scones, add 1 cup of finely chopped and pitted dates to the flour.
For cheese scones, add 1 cup of grated cheddar cheese to the flour and omit the sugar.
Makes: 12Tags: Gluten free, gluten-free cakes, Orgran, Orgran Self raising flour
Categorised in: Orgran recipes
This post was written by Yzanne