Gluten Free Casein Free Sweet Potato Scones Recipes

GLUTEN-FREE SCONES

Gluten-free scones image

Cater for guests intolerant to gluten with these easy scones. Add sultanas if you like and serve with oodles of jam and clotted cream

Provided by Liberty Mendez

Categories Afternoon tea, Treat

Time 35m

Yield Makes 6-8

Number Of Ingredients 9

Ingredients

250g gluten free self-raising flour
½ tsp fine salt
1 tsp xanthan gum
1 tsp gluten-free baking powder
50g caster sugar
40g cold butter , cubed
75ml whole milk
1 large egg and 1 egg yolk
50g sultanas (optional)

Steps:

Mix the flour, salt, xanthan gum, baking powder and sugar together in a bowl. Rub in the butter with your fingertips until you have fine breadcrumbs. You can also do this by gradually pulsing the mixture in a food processor until it resembles breadcrumbs.
Whisk together the milk and whole egg and gradually mix into the flour mixture with your hands until you have a smooth dough. Mix in the sultanas, if using. Knead briefly to come together into a ball.
Gently roll out the scone dough until 2cm thick. Transfer to a baking tray lined with parchment and chill for 30 mins to firm up the dough - this makes them easier to cut out.
Remove the dough from the fridge and, using a 5cm cutter, cut out 6-8 scones (press the offcuts together and re-roll when you need to). Put the scones upside down (this will mean you get a neater top when baked) onto another baking tray lined with baking parchment, spread 2cm apart.
Whisk the egg yolk and evenly brush the tops of the scones, making sure that the egg wash doesn't run down the sides of the scones otherwise they will rise unevenly. Put the scones on a tray and transfer to the freezer for 15 mins. Heat oven to 220C/200C fan/gas 7. Remove the scones from the freezer and brush the tops with the beaten egg again, then bake for 12-15 mins until golden brown. Eat just warm or cold, generously topped with jam and cream, if you like.

Nutrition Facts : Calories 193 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.82 milligram of sodium

GLUTEN FREE, CASEIN FREE SWEET POTATO SCONES

Gluten Free, Casein Free Sweet Potato Scones image

Make and share this Gluten Free, Casein Free Sweet Potato Scones recipe from Food.com.

Provided by IrishEyes.NYC

Categories Breads

Time 30m

Yield 24 scones, 12 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup canola oil
3/4 cup sugar
3 eggs, lightly beaten
40 ounces sweet potatoes, drained and mashed
4 cups brown rice flour
2 cups tapioca starch
3 teaspoons guar gum
2 tablespoons baking powder
1 tablespoon ground cinnamon
1 cup dried cranberries
1/2 cup semi-sweet chocolate chips
1/2 cup pecans, finely chopped

Steps:

Preheat oven to 425* F and grease three baking sheets with shortening or dairy-free margarine.
In large mixing bowl, beat together oil, sugar and eggs. Mix in prepared sweet potatoes until smooth; set aside.
Sift together dry ingredients in medium bowl; stir into sweet potato mixture until completely blended.
Dough should be sticky but not wet. Add an additional tablespoon or two of flour if needed; fold in cranberries, chocolate, and pecans.
Drop by heaping tablespoonfuls onto prepared pans about 1" apart. Bake at 425* F for 15 minutes or until golden and set. Serve warm or cool on a wire rack.

Nutrition Facts : Calories 450.4, Fat 12.6, SaturatedFat 2.6, Cholesterol 46.5, Sodium 256.6, Carbohydrate 79.1, Fiber 6.8, Sugar 21.3, Protein 7.6

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