Gluten Free Scones (This was also before I went dairy free with the Endometriosis diet)
I made these using;
225g Self Raising Gluten Free Flour (You can get this in many shops, I got some from Sainsbury’s)
1 level teaspoon of Baking Powder (I did Google gluten free baking powder and I found this link Gluten Free Baking Powder which shows a list of gluten free baking powders)
50g Butter or Margarine
25g Caster Sugar
150ml (1/4 pint) Milk
Extra Milk for brushing
6cm or 7cm (2 1/2in) scone cutter
1. Turn your oven on to heat up to 230 oC, 450 oF, Gas mark 8. Grease two baking sheets with butter or margarine.
2. Sift the flour and baking powder into a bowl. Cut the butter or margarine into small pieces and add them to the flour.
3. Rub the butter or margarine into the flour until the mixture looks like fine breadcrumbs. Add the sugar and milk.
4. Use a blunt knife to mix everything to make a soft dough. The, press and mould it with your fingers until it’s smooth.
5. Sprinkle an area of your work surface with flour and put the dough onto it. Roll it out until the dough is about 1cm (1/2in) thick.
6. Cut circles from the dough with the cutter. Squeeze the scraps into a ball and roll them out again. Cut more circles.
7. Put the circles onto the baking sheets, leaving quite a lot of space between each one. Brush the tops with a little milk.
8. Bake scones for 7-10 minutes on the top shelf of the oven. They will rise and turn golden. Lift them onto a wire rack to cool.
And then decorate as you wish with jam and cream.