I am excited to share this recipe with you today - gluten free scones that are soft, fluffy, delicious and completely un-bricklike!
I've attempted a gluten-free version of my regular scone recipe before and they were VERY brick-like. Hard, crumbly, ugh. I had given up on ever being able to serve up scones that were gluten-free AND edible.
So yesterday when I invited my mum and dad over for afternoon-tea scones-with-cream-n-jam (and then remembered that they can't have gluten!) I turned to my friend and ally, Google....
Top of my search results was a recipe from my fave British foodie, Jamie Oliver. Jamie has never steered me wrong yet, so I scribbled down his recipe and started work.
Only I was missing some of the ingredients.
Never mind! I am the queen of improvising. After subbing out some of Jamie's ingreds for the ones I had in my cupboard, I mixed up a batch and hoped for the best.
|[My grandmother's tea cosy, which graced her tea pots for years and is now mine - thanks mum!]|
I have to admit, I didn't hold out much hope that these would be any good, but was relying on the fact that cream-and-jam can disguise almost anything.
With trepidation we broke open our scones, prepared to choke down bricks-with-cream-n-jam - only to get the surprise of our lives.
Soft, fluffy, unbricklike scone innards! Wahoo!
We were wishing for more (the batch only makes 6-8 scones).
But I promise, you will enjoy these scones - gluten free AND delicious.
Soft and Fluffy Gluten free Scones
[Adapted from Jamie Oliver's Recipe]
- 1 cup of gluten free baking mix/flour
- 1/4 cup of coconut flour
- 1/4 cup of almond meal
- 2 teaspoons baking powder
- generous pinch of salt
- 1/4 cup of plain unsweetened yoghurt
- 125ml milk
- Pre-heat oven to 220°C (428°F)
- Put baking mix, coconut flour and almond meal + baking powder and salt together into a bowl and mix
- Whisk together milk and yoghurt until there are no lumps
- Pour in and stir until the dough comes together
- If the dough is too wet and sticky, add handfuls of GF flour and knead in until the dough loses its stickiness
- Sprinkle GF flour onto your work surface and turn out dough onto it. Press out into about 2cm thickness then cut out scones into "rounds" using a glass. (TIP: dip the glass into GF flour first so the rounds come away from the glass easily)
- Place scones on an oven tray lined with baking paper
- Bake for 7-10 minutes or until risen and golden (7 minutes fan-forced/10 minutes normal)
Serve with jam and cream on your best china with a pot of tea or a cup of nespresso to your family (or guests) who will be amazed at the lightness and edibleness of your unbricklike gluten free scones and who will praise your baking skills and beg for more.
(You might want to double this recipe!)
Let me know if you try this recipe how they turned out...