So in the mean time we thought we'd share the recipe with you along with the yummy pics - it's a tough job being chief taster at these things but someone's got to do it!!
The best scones I have tasted in a VERY long time. Nom Nom.
Ingredients
340g Gluten free self raising flour (Mark prefers to use Dove's flour)
2 level tea spoons Xanthan gum
115g unsalted butter/coconut oil (to make it dairy free!)
3-4 level tablespoons of castor sugar
2 medium eggs
4 fluid oz milk (or diary free alternative like rice milk)
Pinch of salt if using unsalted butter
Directions
- Pre heat oven to 200 degrees fan/Gas mark 6/220 degrees non fan
- Sieve the gluten free flour, Xanthan gum, salt and sugar into a bowl
- Add small chilled cubes of butter
- Rub butter in or use a food processor (Mark says it's best to use food processor if using coconut oil)- keep rubbing until achieve fine bread crumbs
- Beat two eggs and add milk to eggs
- Make a well in the centre of the bowl
- Incorporate milk/egg using metal spoon until becomes clumpy
- Tip on table, lightly knead to form a soft dough
- If dough seems too sticky you may need a little more flour
- Roll out to thickness of 1 inch
- Cut scones using 2 inch pastry cutter (best results dip cutter in flour each time)
- Place in baking tray
- Brush tops with beaten egg
- Bake in own for approx 20 minutes until golden brown and hollow when tap bottom.
Irelands Best Gluten Free Web Directory http://glutenzone.ie
Thanks to Mark Doe from http://www.justcooking.ie
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