Best Gluten Free Scone Recipe With Buttermilk

GLUTEN FREE BUTTERMILK SCONES WITH CURRANTS

Steps:

• Preheat oven to 425°F and line 2 baking sheets with parchment paper.
• In the bowl of a food processor, combine flour, sugar, baking powder, baking soda, and salt. Pulse a couple of times to blend. With processor running, drop butter chunks in, one at a time and continue processing until mixture resembles coarse meal.
• Transfer mixture to a large bowl. Stir in orange zest and currants. Drizzle buttermilk into the flour mixture, stirring quickly with a fork just until a dough forms.
• To make round freeform scones, spoon dough into mounds on cookie sheet, about two inches apart.
• To make wedge shaped scones, divide dough into 2 balls. Gently pat each ball into a circle about 3/4 inch thick. Using a sharp knife, cut each circle into 6 wedges. Places wedges on baking sheet, leaving a half inch gap between each scone.
• Sprinkle each scone with raw sugar, if desired. Bake scones in upper and lower thirds of oven, switching position of sheets half-way through baking, until light brown, about 20 minutes.
• Makes 6 round or 12 wedge scones

BEST GLUTEN FREE SCONE RECIPE WITH BUTTERMILK

Steps:

• Preheat the oven to 200 C/400 F/Gas 6. Line a couple of baking trays with baking paper and set aside.
• Weigh and mix together the flour, xanthan gum, salt, almonds, baking powder, and bicarbonate of soda until well-blended (I weigh mine into an airtight container and shake vigorously).
• In a large bowl, rub the cold butter into the flour mixture until it resembles fine breadcrumbs.
• Add the sugar and stir through.
• Make a well in the centre and add the beaten egg and buttermilk.
• Using a flat-bladed knife, mix the wet ingredients into the dry, until it clumps together. Continue to mix until it comes together as a very sticky dough. If it looks like the dough is too dry, then add a little milk.
• Lay a large piece of baking paper on the work surface and sprinkle liberally with gluten free flour/tapioca starch.
• Flour your hands well and gently bring the dough together. It should be quite wet.
• Tip the dough out onto the floured baking paper, sprinkle a little more flour on the top and lay a further piece of baking paper over.
• Gently roll out the dough between the paper to a depth of about 4 cm.
• Use a round/fluted cookie cutter (I used a large one 3 inches/7 cm) to cut rounds from the dough and carefully transfer to the lined baking sheets.
• Bring any remaining dough gently together (trying not to over-work) and repeat the rolling and cutting process, until all the dough has been used and transferred to the baking sheets.
• Beat an additional egg with a little milk and brush the top of each scone with the egg-wash to glaze.
• Bake in the oven for 15 to 18 minutes, until well-risen, firm and golden.
• Remove from the oven and transfer to a wire rack to cool.
• Eat warm or cold, with butter and/or jam and/or cream. Store the scones in an airtight container for 2 to 3 days if necessary. If it is very hot, store in the fridge after a day and 'refresh' in the microwave for a few seconds.