Monday, 21 March 2011

Gluten Free Scones GF

Gluten Free Scones

These soft, gluten free scones are perfect for serving with Cornish clotted cream or coconut cream for afternoon tea. There's something incredibly comforting about eating a scone served with jam and cream, don't you think? They remind me of holidays in Cornwall and Devon, family get togethers and happy days!

For cakes and puddings, I like to use a plain gluten free flour which doesn't have any gums in the mix. I haven't used gums since the time I spilt a little xanthan gum on my work surface and it took forever to clean up. This left me wondering - what does it do to your insides?  Ground flax seeds can be used as not only an excellent egg substitute, they can also help to bind the ingredients the way gums do. And not only are they a good source of Omega 3, they are also rich in B17 which may help to cure or prevent cancer. 

Gluten Free Scones GF

225 g plain gluten free flour mix
50 g vegan spread or butter
25 g organic unrefined granulated sugar
80 g sultanas or other dried fruit
2 Tblsp organic ground flax seeds
60 ml boiling water
almond milk or milk to make up to 1/4 pint with flax seed slurry plus an extra 1 or 2 Tblsp
1 Tblsp organic cider vinegar
1 tsp bicarbonate of soda
pinch of salt
almond milk or milk to brush the tops

  • Heat the oven to 220-225° C and grease a baking sheet.
  • Pour 20 ml of boiling water onto the flax seeds, whisk with a fork and leave to cool.
  • Measure out the flour and sieve with the bicarbonate of soda into a bowl.
  • Add the butter or vegan spread and rub into the flour.
  • Add the sugar, salt and dried fruit to the bowl.
  • Pour the milk onto the flax seed slurry and mix in the cider vinegar.
  • Add the liquid to the flour and mix with a knife until it comes together, adding a little more milk or almond milk if the dough is too dry, it should be sticky but not wet.  If it is too wet the scones will spread on the tray.
  • Turn the dough on to a lightly floured board and knead very lightly, two or three turns.
  • Press or roll the dough until it is about 1 inch or 2.5 cms thick.
  • Cut into 6 pieces with a cutter.  I find a simple plastic cutter works best as gluten free mixes tend to stick to the inside of metal ones.
  • Brush the scones with some milk.
  • Bake at the top of the oven for about 8 to 10 minutes or until golden.  If you want to check that they are done, tap the underneath of the scone, if it sounds hollow it is cooked.  Each oven varies, I constantly check mine after about 7 minutes.  

Serve while still warm with vegan spread or butter and with jam, whipped coconut cream or clotted cream. These scones are best eaten the same day they are baked, not a problem in our house!

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4 comments:

  1. These sound really good! I can't eat cooked eggs and I've been experimenting with using chia seed slurry as an egg replacer, with mixed results. Maybe I'll try flaxseeds instead.

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  2. I hope you enjoy them. The only complaint I have is there can be a bit of an earthy taste which is why I only use flax seeds in fruited breads or flavoured cakes - chocolate and coffee. But I'm impressed with the texture!

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  3. These look so lovely Vicky ;) Certainly putting me into a baking mood ;)
    Hope you're having a lovely weekend. xo

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    1. Thank you Ella! We're snowed in - the snow is a foot deep and the roads haven't been cleared! But I don't think we are expecting any more so hopefully it will disappear soon.

      Hope you are having fun this weekend :)

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