Gluten Free Sones
This recipe makes 7-8 scones
Ingredients:
250g (8oz) gluten-free self-raising flour. Check the gluten free flour you are using to ensure it contains xanthan gum which dose the job of binding the ingredients together in place of gluten. If it does not then you need to add ½ teaspoon of xanthan gum per 250g flour
1 level teaspoon of gluten-free baking powder
50g (1 ¾ oz) butter or margarine
50g (1 ¾ oz) caster sugar
1 egg
150mls ( ¼ pint) milk (unsweetened soya milk works well also)
Optional: add sultanas or raisins (ensure brand you use is gluten free)
Method:
1. Preheat the oven to 220 degree Celsius and grease a bun/ muffin tray
2. Sieve flour and baking powder together
3. Add butter/ margarine and rub into flour mixture
4. Add in the sugar next and mix all together, also add in any dried fruit that you may be using
5. Beat the egg and milk together and then add this to the dry ingredients and mix until batter fully mixed together (try not to over mix as it can make the scones less fluffy)
6. Add about 1 tablespoon of the batter to each bun/ muffin section
7. Bake in the oven for about 10-15 minutes/ until golden brown on top
Tip: these freeze really well so you can bake and, once cooled, freeze and then defrost when you need them
Follow Fiona, The Ordinary Dietitian on Social Media
Disclaimer:
The information provided in this blog/newsletter is intended for healthy adults seeking general guidance on nutrition and healthy eating habits. It is important to note that the advice and recommendations provided are not a substitute for personalized, one-to-one advice from a qualified healthcare professional, such as a registered dietitian or physician. It is essential to consider your individual circumstances, preferences, and any specific dietary restrictions or allergies you may have when applying the information provided. We do not assume any liability for the use of the information provided in this newsletter. By accessing and utilizing this information, you acknowledge and agree that you are doing so at your own risk.
