This gluten –
free scone recipe is one of the simplest ones I have found! I have made some tweaks
and adjustments in order to make it low calorie and healthier. The recipe makes
8 scones. Perfect for a picnic or after a summer barbeque!
- 250g (8oz) gluten free self-raising flour. I use Doves Farm – Available in most supermarkets and does contain xantham gum so the dough binds. (If you are using normal gluten free flour just add ½ a teaspoon of xantham gum – it is needed and its effectively very low calorie fibre!)
- 1 level teaspoon of gluten-free baking powder.
- 50g ( 1 ¾ oz) low fat margarine or stork.
- 50g (1 ¾ oz) caster sugar – I tend to replace half with sweetener as it does the job and dramatically decreases calories!
- 1 medium egg.
- 150 ml (1/4 pint) skimmed milk.
- Beaten egg to glaze.
- 1-2 tsp granulated sugar to sprinkle on top!
Method
- Set the oven to gas mark 7 or 220° C.
- Sift the flour and baking powder into a bowl.
- Rub in the butter until the mixture – this make take a couple of minutes but the mixture must look like breadcrumbs! This is one of the most important steps of the recipe.
- Stir in sugar and sweetener.
- Beat together the egg and the milk.
- Add to the flour mixture and stir gently until it is smooth.
- Due to it being gluten free the mixture is wetter than normal scone mixtures – but do not worry! It doesn’t matter! Simply scoop the mixture with an ice-cream scoop onto a lined baking tray (About 8 times).
- Brush over a little bit of egg and add some sugar to the top – just a little sprinkling but it makes a huge difference!
- Bake for 15-20 mins or until they are lightly golden in colour.
- Once the scones are out of the oven, take away the baking sheet and place onto a wire rack to ensure they do not get soggy.
- To serve, if I’m having a blow out I have to admit…I do enjoy clotted cream and strawberry jam! However, for a healthier option frozen yogurt and Jam is also delicious, or margarine. Anything you like really! Get creative!
Enjoy!
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