Gluten-free Scones

by Andrea Cullen

26th June 2014

 Scones 2

This is an easy peasy adaptation of the fast scone recipe that I was reared on; I am Protestant Irish and for some reason when we are expecting guests we bake scones or cakes and we make jam, or a damn good sponge cake or apple tart…. we bake….  I still bake when I am expecting guests; I have no idea why it is automatic!

As a rule I rarely eat carb rich starchy foods like this however, there is always a time and a place for a treat and when you can keep this home-baked and made from real ingredients I say go for it! I plastered home-grown strawberries and cream on mine this evening. Because why not life is too short.

As an example of just why home-baking trumps shop bought produce here is a nice example. These are the ingredients listed in Livwell’s gluten free scones. Each scone clocks in at a whopping 380 kCal each.

Sultanas (16%),Tapioca Starch ,Rice Flour ,Sugar ,Water ,Vegetable Oil ,Potato Starch ,Psyllium Husk Powder ,Raising Agents (Disodium Diphosphate, Sodium Bicarbonate) ,Dried Egg (Dried Egg White, Dried Egg) ,Cornflour ,Humectant (Vegetable Glycerine) ,Egg ,Maize Flour ,Stabilisers (Xanthan Gum) ,Salt ,Citric Acid ,Emulsifiers (Polyglycerol Esters of Fatty Acids, Mono- and Di-Glycerides of Fatty Acids)

livwell scones

 

Store bought gluten-free foods can be far more processed and rubbishy than the regular gluten-containing options and this is why I recommend a move to home-baking for those of you that must, or choose, to follow a gluten-free diet. However, as always your focus should be on wholesome foods in their natural state (e.g. rice, millet, quinoa, and root vegetables) when carbohydrates are chosen; with treats being the rare exception rather than the rule.

If you can learn to bake your own bread this is highly recommended for those days when you just want a slice of toast! See my recipes for Yummy seeded gluten-free bread and Gluten-free bread here. And if you fancy a sweeter treat then my Lemon-raspberry almond cake.

Ingredients:

  • 8 oz Doves farm white self-raising gluten-free flour
  • 4 oz coconut flour
  • 2 oz sugar or 1 oz sugar and 1 oz palm / coconut sugar
  • 2 oz butter (I don’t EVER use margarine)
  • Salt
  • 1 egg
  • Milk to 7 ½ oz – I used almond milk
  • Raisins or sultanas – as many as you fancy!

Directions: 

  1. In a food processor blend the flours, sugar, salt and butter.
  2. Beat the egg into the milk in a jug or glass with a fork.
  3. Add the egg and milk mixture to the flour mixture and blitz to create a dense mixture.
  4. Gently fold in the sultanas or raisins; I prefer to do this by hand.
  5. Roll out the mixture on a floured surface and cut with a knife or cookie cutter into circles approximately 2 inch in diameter and 1 inch in height.
  6. Place on a floured baking tray and bake at 220 C or 430 F for approximately 12 to 15 minutes until just cooked through.
  7. Allow to cool and enjoy as these are best eaten fresh.
  8. These will freeze well.

Scones 1Bowl-of-Strawberries

 

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