Gluten Free Orange Sesame Scones Recipes

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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

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 CRANBERRY ORANGE SCONES



Gluten Free Cranberry Orange Scones image

This recipe is inpired by and dedicated to fellow Zaar chef LARavenscroft. These scones are very light and are the best warm right out of the oven.

Provided by DreamoBway

Categories     Scones

Time 27m

Yield 10 scones, 10 serving(s)

Number Of Ingredients 10

1/2 cup dried cranberries
1/3 cup orange juice
2 1/3 cups pamela's ultimate baking and pancake mix
1/3 cup sugar
1 teaspoon baking powder
4 tablespoons butter, softened
1 egg, beaten
1/3 cup milk
1/2 teaspoon vanilla extract
zest of one orange

Steps:

  • Preheat the oven to 375 degrees.
  • Add the dried cranberries to the orange juice and set aside. (This allows the cranberries to get plump and juicy).
  • Combine the dry ingredients.
  • Cut in the butter using two knives.
  • Add the beaten egg, milk, orange juice/cranberry mixture, vanilla, and orange zest. Mix together with a fork. The batter will be thick and lumpy.
  • Drop large, tall dollops onto a lightly greased cookie sheet. About a 1/4 cup of batter will make for even scones.
  • Bake for 15-17 minutes until lightly browned.

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