Thursday, 5 September 2013

Gluten Free and Milk Free Scones GF

These scones are made with sparkling mineral water instead of milk. Although they don't look quite as perfect as scones made with milk and eggs, they taste just as nice.

A little tip - once the bottle of water has been opened, if you use it the following day for another batch, you don't get quite the same results.

Scones GF

250 g Doves Farm gluten free self-raising flour*
50 g coconut butter, vegan spread or butter
60 g sultanas or other dried fruit
25 g coconut palm sugar
150 - 180 ml sparkling mineral water
pinch of salt

* Gluten free self-raising flour mix:

250 g plain gluten free flour mix

2¼ tsps gluten free baking powder**
1¼ tsps xanthan gum

** To make your own baking powder, combine half a teaspoon of cream of tartar and quarter of a teaspoon of bicarbonate of soda to make the equivalent of one teaspoon of baking powder.

Set the oven to 220°C.

Measure all the dry ingredients into a bowl and rub the butter or alternative into the flour and sugar with your fingers.

Stir in the sultanas or other dried fruit.

Measure out about 180 ml of sparkling mineral water into a jug and carefully stir in a bit at a time with a knife until the mixture comes together.

Tip onto a floured board and knead very quickly.

Work quickly to roll and cut out the scones.  Roll the mixture to about an inch or 20-25 mm thick and cut out the scones using a small or medium sized cutter. They work better smaller rather than larger! Place on a baking tray and bake for 10 to 15 minutes until they sound hollow when gently tapped underneath. Cool on a wire rack.

These are some smaller vegan scones I also made.

Serve warm.