A basic scone recipe.
It should only take 30 mins in total.
1. Set your fan oven to 200c.
I use this flour,but any self raising gluten free flour should be fine.
2. Add 4+ mugs of flour.
1 teaspoon of xanthan gum,
3/4 tablespoons of sugar,
and sieve them all into a large mixing bowl.
3. Crack in an egg,
and mix it through with a spoon.
You will need butter. I use real butter - you can use margarine (but I don't think it's as tasty).
4. Grate in around 150 grms straight from the fridge.
You can use a knife to cut the butter through, I have a pastry mixer but a knife will do just as well.
It should look like this... now make a well in the mixture right down to the bottom of the bowl. |
5. Next dot about 4 tablespoons of thick natural yogurt over the mixture
6. Fill the well with milk, until it's just meeting the top, about 2 mugs of milk.
I find flour behaves differently at various times of the year depending on the flour so I'm not specific about how much milk to add for this reason.
It should look like this.
Now give it a final mix, almost folding it in (only about 10 swirls), that's why it's important to make the well so deep because over mixing makes the scones too dense and if you don't pour the milk right to the bottom of the flour then you'll have dry flour and you might over mix. It should look like half melted ice cream now.
8. Spoon the mixture onto grease proof paper a metal spoon is best for this job, and pile it high (you should get about 20 scones from this recipe).
Place the scones near the top of the oven for 15 mins,
When they're cooked turn them upside down straight awayTap them, if they sound hollow, they're done!!
When they're cold, put them in an airtight tin and they'll last about 3 days. They also freeze really well.If they get a bit hard put them in a hot oven for about 5 mins and they spring back to life.....
