GLUTEN-FREE SCONES
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
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 SCONES
A simple gluten free scone recipe with an easy strawberry jam to enjoy on the side. Perfect for a gluten free cream tea - cream first! Add a large handful or two of sultanas to turn these into gluten free fruit scones.
Provided by Sarah Howells
Categories Baking
Time 30m
Number Of Ingredients 10
Steps:
- Preheat the oven to 200'C and line a baking tray with a sheet of baking paper. Set aside while you make the scone mix.
- Add the butter and sugar to a large mixing bowl and sift in the gluten free flour, baking powder and xantham gum. Using your fingers, rub the mix together until it resembles breadcrumbs.
- Add the milk to a jug and then crack in an egg and beat lightly until combined. Pour into the flour mix and use a wooden spoon to bring the mix together. As soon as it comes together as a dough, lightly flour the worktop and turn it out.
- Knead the dough a couple of times to bring it together (you don't want to over-knead) then use your hands to bring the dough into a circle. Flatten using your hands (or a rolling pin) to approx 3cm thick. Using a 5cm fluted cutter, cut out 12 circles from the dough. When you run out, just roughly bring the leftovers together and flatten again - don't keep kneading in between, it doesn't matter if they're a bit rustic!
- Place the circles on the lined baking tray with a 2cm gap between them. Brush each scone with a little milk. Bake in the oven for 10-12 minutes, until golden on top. Cool on a rack before serving. These are best served fresh and warm, approx 5-10 minutes after removing from the oven.
- Add the strawberries, lemon juice and sugar to a pan and place on a low heat. Bring to the boil and allow to boil steadily for 10-15 minutes until the jam is set. To test it, spoon out a tiny bit of the jam onto a cold plate and leave for a minute. If you can push it with your finger and it doesn't flood back, it's ready. Once cooked, leave to cool for 15 minutes before placing in a sterilised, airtight jar ready for serving.
Nutrition Facts : Calories 145 calories, Carbohydrate 24.6 grams carbohydrates, Protein 2 grams protein, ServingSize 12 scones
GLUTEN-FREE PUMPKIN SCONES
The secret to these gluten-free pumpkin scones is grating the butter while frozen.
Provided by My Hot Southern Mess
Categories Bread Quick Bread Recipes Scone Recipes
Time 1h5m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine flour, brown sugar, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and cloves in a large bowl. Grate frozen butter into flour mixture and blend with a pastry blender until flour is crumbly with pea-sized crumbs.
- Combine pumpkin puree, 1/3 cup heavy cream, egg, and vanilla extract in a separate bowl. Add to the crumb mixture and mix into a soft dough.
- Lightly sprinkle counter and hands with flour and turn out dough onto the counter. Shape into a small, 1-inch thick rectangle, slightly smaller than a sheet of paper. Cut rectangle in half using a knife or a pizza cutter, then cut each half into 6 triangles. Place on the prepared baking sheet. Brush with 2 tablespoons heavy cream and sprinkle with coarse sugar.
- Bake in the preheated oven until lightly browned, about 15 minutes. Remove and allow to cool on a wire rack.
- While scones are cooling, combine confectioners' sugar, heavy cream, vanilla extract, and pumpkin pie spice for glaze in a bowl and whip until smooth. Add glaze to a small resealable plastic bag, snip off one corner, and drizzle on top of cooled scones.
Nutrition Facts : Calories 280.8 calories, Carbohydrate 38.9 g, Cholesterol 53.4 mg, Fat 13.7 g, Fiber 2.7 g, Protein 3.3 g, SaturatedFat 8 g, Sodium 380 mg, Sugar 20.9 g
GLUTEN-FREE CORNMEAL MUFFINS
This is my adaptation of the recipe on the package of the brand of cornmeal I use. A family favorite that disappears quickly!
Provided by Queen Bead
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine cornmeal and milk in a microwave safe bowl. Microwave on high for one minute, and let stand.
- Preheat oven to 400°F Line muffin tin with paper baking cups, and spray with oil or non-stick spray.
- Combine remaining dry ingredients in a separate bowl.
- Add egg and oil to cornmeal mixture.
- Add cornmeal mixture to dry ingredients, and stir with a fork until blended. Do not over mix.
- Fill cups 2/3 full, and bake for 20 - 25 minutes.
CORNMEAL SCONES
Make and share this Cornmeal Scones recipe from Food.com.
Provided by Derf2440
Categories Scones
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl.
- Cut in butter using pastry blender or 2 knives, until mixture looks like fine crumbs.
- Stir in buttermilk so dough leaves sides of bowl and forms a ball.
- Turn dough onto lightly floured surface.
- Knead lightly 10 times.
- Pat or roll into 7 inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
- Score top into 8 wedges, cutting down halfway to the bottom.
- Bake 20 to 25 minutes or until light brown.
- Immediately remove from cookie sheet, carefully separate wedges.
- Serve warm.
GLUTEN FREE SCONES
I loved scones and had a lot of trouble finding a good recipe since being diagnosed with gluten intolerance - this is an adapted recipe from the BBC Food.
Provided by corinna
Categories Scones
Time 20m
Yield 8 scones
Number Of Ingredients 11
Steps:
- Preheat the oven to 250°C/475°F/Gas 9.
- Sift all the dry ingredients into a large bowl and mix well. Rub in the butter. Add the sultanas and gently mix together.
- Lightly whisk the eggs and natural yoghurt together.
- Make a well in the centre of the dry ingredients and add the egg and yoghurt mixture. Mix to soft dough, adding a little more natural yoghurt if necessary.
- Turn onto a rice-floured board and knead lightly, just enough to shape into a round. Roll out to about 2.5cm/1in thick and cut out rounds using a 5.5cm/2¼in cutter. Place on a rice-floured baking sheet and brush with a little egg wash.
- Bake for approximately 10 minutes until golden brown on top. Leave to cool on a wire rack.
- Serve split in half with butter and jam.
Nutrition Facts : Calories 279.4, Fat 13.6, SaturatedFat 7.9, Cholesterol 100, Sodium 508.6, Carbohydrate 34.6, Fiber 0.8, Sugar 6.7, Protein 4.7
BEST GLUTEN FREE SCONE RECIPE WITH BUTTERMILK
The BEST Gluten Free Scone Recipe will make scones which are soft, moist and fluffy AND stay fresh. Moistened with buttermilk, this recipe takes the gluten free scone to a better level...
Provided by Gluten Free Alchemist - Kate Dowse
Categories Afternoon Tea Bread Sweet Treats Tea Time
Time 48m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 226.4 kcal, Carbohydrate 27 g, Protein 5.6 g, Fat 12.2 g, SaturatedFat 5.5 g, Cholesterol 41.1 mg, Sodium 308.1 mg, Fiber 3.9 g, Sugar 5.5 g, ServingSize 1 serving
GLUTEN-FREE CORNBREAD
I love bread, but am gluten-intolerant. This recipe gives you all the taste and none of the gluten!
Provided by Bethany Bowers
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan.
- Mix cornmeal, sugar, flour, and baking powder together in a bowl.
- Whisk milk, butter, and egg together in another bowl. Stir into cornmeal mixture just until combined and some lumps remain. Fold in corn. Pour batter into the pan and smooth out the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 247.8 calories, Carbohydrate 42.1 g, Cholesterol 40.9 mg, Fat 8 g, Fiber 2.4 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 422.2 mg, Sugar 15.9 g
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