Gluten Free Dairy Free Millet Fruit Scones Recipes
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 /DAIRY FREE MILLET FRUIT SCONES
These scones do justice to the subtile, slightly sweet taste of millet flour because there's no extra sugar or spices added. Despite being whole grain, their texture is pleasantly light. This recipe was inspired by Kimberly Harris' buttermilk millet drop biscuit recipe.
Provided by Suzy mom to 2
Categories Scones
Time 30m
Yield 14 scones
Number Of Ingredients 10
Steps:
- Preheat oven to 390.
- Cover a baking tray with parchment paper or grease a cookie sheet.
- Mix first four ingredients in a large bowl, stir well using a wire whisk.
- Cut the butter into the flour with two knives until pea sized.
- Mix soy milk, egg whites and eggs. Pour into the flour mixture and mix until smooth (I used an immersion blender).
- Fold in dried fruits.
- Drop in rounded spoonfuls onto tray.
- Bake for 20 minutes, until lightly golden.
- Serve hot.
DAIRY FREE/GLUTEN FREE MILLET BREAD
Posted in response to request for dairy free/gluten free bread. This bread has the texture of a cornbread. It is more suitable for a snack or breakfast bread as it does not hold together for sandwiches. It has a mild flavor that is suitable topped with honey. It keeps for only a few days.
Provided by TishT
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Preheat oven to 375F.
- Grease one 9" x 5" loaf pan.
- Mix dry ingredients in a bowl.
- Pour in cooking oil, honey, and water.
- Stir completely until mix is thick and moist.
- Spoon batter into loaf pan.
- Bake 45 minutes to 1 hour or until tester comes out clean.
- *Variations:Substitute 1 cup Orange Juice for Water.
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