These are best eaten straight out of the oven with some melted butter and jam! Well that's how I like them. Gluten free scones do not brown like scones made with wheat so they look kind of sickly but they taste good. I freeze any leftovers immediately and we like to have them for breakfast - 30 seconds in the microwave and they're just like fresh from the oven.
Preheat the oven to 220 degrees celsius.
- 3 cups gluten free flour (see recipe)
- 3 teaspoons baking powder
- 3 teaspoons guar gum
- 50 grams of cold butter
- Pinch of salt
- 1 dessert spoon of sugar
- 1 cup of soy milk
- A squeeze of lemon juice
- 1- 1 1/2 cups of water
- Squeeze the lemon juice into the milk to sour it.
- Put the first 6 ingredients into the food processor. Process until it resembles breadcrumbs.
- Add the milk pulsing the food processor so you don't over mix.
- Repeat the process with the water, using only enough to form a soft dough. It should be really sticky and wet, so that you have to tip it out and scrape with a spatula.
- Turn out onto a (rice) floured board or bench top. Roll out with a well floured rolling pin to about 2.5cm thick. Cut into shape (I use a 7cm round cutter), reforming the dough as necessary. Don't overwork it or the scones will be tough.
- Grease a baking tray then dust lightly with flour. Place the scones on the tray and bake for approximately 12 minutes. They do not brown.
Line a colander with a tea towel, place the hot scones inside and cover. Eat piping hot with butter and jam.