Today I am going to share something that I know is very sought-after. An incredible gluten-free scone recipe.
Scones are tricky to make gluten-free. They are generally dry and crumbly and often rather tasteless.
A few years ago I managed to make some gluten-free scones using a readily available gluten-free flour blend. They are damn good, but I’ve bettered the recipe using my wholegrain gluten-free self-raising flour.
While I was jogging this morning, an analogy popped into my head about my flour blends.
I often get asked why people should buy my blends when there are cheaper ones on the market that do the job.
Basically it’s like comparing the finest Belgian chocolate with a basic cooking chocolate; or a loaf of the finest sourdough with the cheapest white sliced bread.
The latter examples are functional products that provide you with energy and not much else. The former examples are superior products that provide you with a lot lot more both in taste and in the bread example, nutrients too.
My flour blends are made using the finest wholegrain UK milled gluten-free flours that are packed full of nutrients. They contain no gums or preservatives, just 70% wholegrain flours, some starch for binding and the best raising agents (in the case of the self-raising blend).
Not only do they provide nutrients and flavour but they actually WORK in all baking, without the need for additional strange ingredients that have no place in a healthy diet.
As we become more aware of the impact of our diet on health my flour blends provide choice for those wanting to follow a healthier lifestyle. Unfortunately they cost most than the standard blends but they also provide you with a lot more! You can find out where to buy them here.
This week I read that teff is set to be the ‘super grain’ of the year. Of course, I chose teff to be a major player in my flour blends because of its high nutrient content including calcium (especially important to coeliacs), fibre, protein and resistant starch that helps maintain blood sugar levels.
So if you want to bake a superior scone and are looking for a healthier version this January then look no further. I’ve kept the sugar to a minimum (most people add jam so there’s no need for a sweet scone) and used my self-raising flour blend which contains double-acting raising agents (one that gets to work in the mixing phase as well as in the baking) for a fantastic rise without the need for extra baking powder.
I’d love to know what you think if you make these.
Serves: 6 small scones
- 230g Free From Fairy self-raising flour
- 1 tsp psyllium powder (or xanthan gum)
- 20g coconut sugar (I used the ginger one from Coconut Merchant) plus extra for sprinkling
- 75g butter, cubed (I used goats)
- 70g plain full fat yoghurt (I used goats)
- 70g full fat milk (I used goats) plus extra for rubbing on top
- Turn your oven on to 220 degrees/200 degree fan/ gas mark 6 and place a large baking tray inside to heat up
- Place the dry ingredients into a food processor and blend until well mixed. Alternatively place in a large bowl and mix well by hand
- Add the butter into the dry ingredients and either blend until the mixture looks like fine breadcrumbs, or rub the butter into the flour by hand
- Add the yoghurt and milk and combine into a dough that just holds together
- Flour a clean dry work surface and empty the dough onto it
- Knead until you have a rough ball then press out with your hand until around 2cm thick
- Using a floured straight edged circular 7cm diameter cutter, cut out your scones. You should get four before bringing the dough back together to make another, then repeating with the final piece of dough
- Rub the tops of the scones with milk and sprinkle with a little sugar if you desire
- Carefully remove the hot baking tray from the oven and quickly place the scones onto it
- Bake the scones for around 15 minutes until golden on top
- Allow to cool for around 5 minutes (or fully) before cutting
- Eat on the day of baking or freeze and re-heat in the microwave
Pin the recipe so you don’t lose it!