A few weeks ago Madalene at the British Larder posted about strawberry scones here. I read the recipe and enjoyed the prose but thought nothing more of it, apart from yum! But I woke up this morning with a real craving for scones, maybe it takes that long for the power of suggestion to permeate my brain (I pity advertisers if that is the case!). So earlier and more enthusiastically than usual, I leapt out of bed and made these for breakfast.
I haven't tasted scones for years, and for some reason I had decided that a gluten free version would be far to difficult to create. But it isn't, they are really simple and delicious, so here is the recipe for you to try too.
Simple sweet scones
175g rice flour
50g millet flour
1/2 tsp xanthan gum
1 tsp bicarbonate of soda
1/2 tsp psyllium husks (optional)
a pinch of salt
25g butter (room temp)
50g golden castor sugar
150g plain yoghurt
Weigh & sieve the dry ingredients together then rub the butter into flour mix.
Sprinkle over the sugar and stir through the flour mix.
Pour on the yoghurt. At this point I found it easiest to grab a spatula and cut through the mix as though making pastry, not stirring but drawing the sharp edge through the mix as if cutting with a knife. Continue until you have brought the mix together into clumps, then add the milk and stir the mix until the dough comes together.
Now you can tip the dough out onto a floured surface and knead it briefly to create a smooth dough. There aren't many opportunities for gluten free bakers to knead so enjoy it - but don't get too carried away or the scones will end up dry.
Roll the dough out till 1.5cm thick.
Cut out scones around 5cm in diameter, gently roll the leftovers back together and roll again until the dough is all used. Beware though, that the scones don't like much handling so try to cut out as many as possible in the first go.
Place the scones on flour dusted baking tray and brush with milk to glaze.
Bake in pre-heated oven at 225° C for 8-10 minutes.
Serve warm with butter and jam - enjoy!