Scones - Gluten Free

A light and fluffy scone, best eaten on the day they are made.

30 mins

Prep Time

(7)

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Ingredients

3 cups Edmonds Gluten Free Self Raising Flour
1 tsp xanthan gum
½ tsp salt
250ml cold lemonade (for sweet) or soda water (for savoury)
250ml cold Meadow Fresh cream
1 egg, beaten (optional)

Method

Preheat the oven to 200˚C.
Sift the flour, xanthan gum and salt into a bowl, and mix with a whisk.
Mix the lemonade or soda water and cream in a jug, pour over the dry ingredients and mix to a soft dough.
Turn out onto a surface floured with gluten free flour and pat or roll out to 2cm thickness.
Cut and place close together on a cold baking tray.
Brush the tops with beaten egg if desired, then let stand for 10 minutes.
Bake for 15 minutes or until golden brown. Place on a wire rack to cool, wrapped in a clean tea towel to keep them soft.

Add your review

Margaret

An easy very nice recipe and outcome. Very pleased

Lelo

Yummy scrummy for my tummy

Sigma alfa male

Scrummy

Phil A

Awesome. I messed up and added the egg to the mixture. Mixture was a bit “wet” but I scooped tablespoons of mix onto a plate to dust with flour and make big balls. They puffed up double size when they cooked without going runny off the tray and were a delicious golden brown and moist. Made 14 scones. Best scones ever.

Ngarimu

This is my favorite gluten free scone mixture! Next time I make the sweet scones, I'm going to try add dates

Scones - Gluten Free

Products used in this recipe

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