My quest continues for the perfect GF scone. As a scone Aficionado I have really missed having a freshly baked batch of scones (savoury and sweet) in the house. It’s too unfair to go ahead and bake them anyway as John loves a good scone and the smell would be torture enough. So I have been trying to find a close approximation, one that can pass the test on crumble and texture mainly and the of course the taste.
Today’s recipe is the closest I have come so far with an easy recipe. I’ll be honest, there is a slight graininess detectable especially when cold, but they hid together well with only a little bit crumble when you cut them in half and they taste good, buttery which is what I like. My advice is to warm them through in the microwave or oven before eating. They also freeze well.
250g Doves Farm Gluten Free self raising flour
1 1/4 tsp baking powder
Pinch Xanthan gum
55g butter (there is a little room for adding a touch more but it elands on the consistency after rubbing through)
50g caster sugar (I used vanilla caster sugar as my tub has vanilla pods in it)
1 medium egg
150ml milk (ish depending on how big your egg is)
Beaten egg to glaze and granulated sugar to sprinkle on top
Turn on oven to 220c / gas 8. Line a baking tray with baking parchment or greeseproof paper.
Sift flour and baking powder in to a large bowl then add a small pich extra Xanthan gum (there is some already in the flour mix so you just need a little more). Add the butter cut in to pieces and crumble through with your hands till it reaches a fine breadcrumb consistency. It’s at this point that you can add a little more butter if you think the mixture is still floury, but only add like a gram at a time so it doesn’t get too much (I would only advise if you are an experienced cook and know scone mixture well so you can judge on this point).
Next stir through the caster sugar. Beat the egg and the milk together then start to add to the dry ingredients a little at a time, mixing well as you go. You want a soft dough but not too sticky. You might not use all the liquid, I had about 45ml left of mine as my egg was quite big even though it was a medium size.
Once the dough has come together, I have a neat little trick which saves trying to roll it out and getting dough rage when it sticks to things. Use one of those old fashioned ice cream scoops, with the lever to release the scoop. Take a good full scoop and you can push a bit more on there if you want then place on your lined baking sheet. Nicely space them not too close together. You should get about 8 scones depending on how much you cram in the scoop. Then dip your finger in water and just flatten the top slightly (not squashing the scone down).
Glaze the tops and sprinkle with sugar then put in to the oven for around 15- 18 mins. My oven is quite quick so 15 mins and I was done, but just watch them, you want a nice golden colour. Once your time is done, take them out and transfer to a cooling rack.
And all that is left is to eat them, warm with suitably decadent quantities of jam and cream! Yum 🙂