I’ve discovered during my forays into GF cooking that different GF flours work best for different recipes. Nat and I discovered for example that Redmill flour is great for cakes and strong flavoured desserts, King Arthur for pastry and this particular mix seems fabulous for scones. It’s called Hodgson Mill and available at Walmart.
|Not a great picture but you get the drift right?|
Not a great picture but you get the drift right?
- 2 cups Gluten free flour
- 1 tsp. baking powder
- 1 tsp. salt
- 2 tsp. Xantham Gum
- 1 tsp. baking soda
- 1 tbsp rosemary (chopped)
- 80g butter, very cold
- 1 cup milk
- 1 tsp. vinegar
- 1 lg. egg, beaten
Preheat oven to 180ºC and get a standard 12 muffin pan, greased
In a large mixing bowl, place flour, baking powder, salt, xanthan gum and baking soda; blend well. Using a small holed grater, grate the very cold butter into flour mixture. Blend together flours and butter using two forks until the mixture resembles coarse bread crumbs. Add rosemary and blend.
In a large measuring cup, mix milk, vinegar and beaten egg together. Pour milk mixture into the center of the dry ingredients and mix with a large spoon. Be careful not to overmix! Batter will be moist and very thick. Evenly spoon batter into the prepared pan and using your fingers dipped in milk, lightly flatten the tops of the biscuits.
Bake scones for 22-25 minutes or until lightly golden brown. Remove biscuits from pan and serve warm or cool on a wire rack.
This recipe makes about 8-12 scones.
I flirted with the idea of adding parmesan but being my first try I didn’t want to mess too much with the mix, especially as it was GF. I think I will dare next time.