Gluten Free Very Berry Scones Recipes

GLUTEN-FREE VERY BERRY SCONES

Steps:

• Gather the ingredients.
• Preheat oven to 425 F, and lightly spray a baking sheet with cooking spray.
• Combine dry ingredients together in a large mixing bowl . Add small pieces of butter, and cut into the flour with a fork or pastry cutter until coarse crumbs form.
• Whisk yogurt and milk together in a separate bowl until blended. Gradually add the wet mixture to the bowl of butter and flour, combining until a dough forms.
• After the dough reaches consistency, gently fold in the fruit.
• Dollop the scone batter into 2 to 3-inch mounds on the baking sheet, leaving ample room between each scone.
• Sprinkle each scone with cardamom, and place in the oven. Bake for 15 minutes until golden brown and toothpick inserted in the center comes out clean.
• Cool scones on a wire rack.
• Enjoy immediately, or store in an airtight container once completely cooled.

GLUTEN-FREE SCONES

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.

GLUTEN-FREE BLUEBERRY SCONES

Steps:

• Mix dry ingredients with a whisk until thoroughly blended.
• Cut in butter (cold) with a pastry blender until incorporated.
• Whisk eggs together with cream and stir in wild blueberries (either drained canned, or thawed frozen. I used Wyman's -- these are the tiny wild blueberries).
• Stir wet ingredients into dry mixture. Stir only until blended, don't squish blueberries if possible.
• Pat mixture out onto a board until about 3/4 inch thick. Cut 2" circles.
• Bake 15-20 min at 425.