Gluten free ‘artisan’ scones
Servings
12 Servings
Ingredients
- 375 grams gluten free all purpose flour blend
- 75 grams sweet rice flour
- 2 teaspoon baking powder
- 1 teaspoon xanthan gum
- 175 grams butter I use a low fat butter which is 50% vegetable oils to reduce the fat
- 4 tablespoon Greek yoghurt or buttermilk
- milk to combine or buttermilk
- 50-75 grams flavouring 1: nuts olives etc
- 50-75 grams flavouring 2: grated cheese feta etc (optional)
- 1 tablespoon dried herb of choice optional my favourites are oregano or thyme
- 1 egg beaten, to glaze scones
Instructions
- Rub together butter and flours, baking powder and xanthan gum until crumb like.
- (Stir in cheese).
- Stir in the Greek yoghurt, then add milk, a bit at a time, until combines to a smooth dough. I'd recommend kneading the mixture together as the yoghurt is thick, but quite sticky and can absorb more of the dry ingredients than you'd think. Knead in your flavouring (this gives you the opportunity to halve the dough to try 2 different flavours).
- On a floured surface, roll out dough to 4cm thick and cut into rounds (I prefer to use a smaller cutter which makes 12 scones). Brush tops with egg wash. Bake for 20-25 mins at 180 degrees celsius.