Last weekend we attended an evening of music at “Music in the Park”. Hathern Band (whom my lovely brother in law plays the tuba for) were playing. It was set in the gardens of Wistow House and Hathern Band were the final band. They played amongst other pieces, a last night of the proms arrangement with all its pomp and circumstances and finished off the evening with an absolutely fabulous finale and performance of Dr Who played with a fantastic display of fireworks! Of course, in such a lovely setting, and feeling patriotic with our Union Jack flags at the ready, an upmarket picnic with a few glasses of fizz and a cream tea seemed very appropriate! We could sit in the evening sun eating a delicious picnic and listen to all the music! So with that in mind I set upon a mission to make some gluten free scones! Why I decided to do them I have no idea! I usually buy them!! Despite my passion for baking, scones, along with cooking a crumble, have always been my nemesis……until now!!
You will notice there are no photos of our scones, cream teas and glasses of fizz! This is because yet again the British weather scuppered our plans…..so a Carpet Picnic was in order before we left. We set off for the concert armed with wellies, raincoats, umbrellas and the fizz instead of sun hats, sun cream, parasols and picnics !!
Anyway….back to the scones!!! These scones were so simple to make and absolutely delicious! They are probably best eaten the same day but they were, I have to say, still good the next day, especially with strawberry jam and a big dollop of clotted cream!
Gluten Free Scones! (Makes 10-12)
- 450g Gluten free self-raising flour
- 75g Butter (left at room temperature until softened)
- 2 rounded teaspoons gluten free baking powder
- 2 teaspoons Xanthan gum (I use Doves Farm)
- 60g Caster sugar
- 2 eggs
- 200mls approximately milk
- Egg to glaze
- 2 lightly greased baking sheets
- Rolling pin
- 6 or 7cm cutter
- Cooling rack
- Preheat the oven to 200oC / Gas 7
- Place flour, baking powder, Xanthan gum and butter in a large mixing bowl and rub together with your fingertips until the mixture resembles fine bread crumbs.
- Mix in the caster sugar until well combined
- Break the eggs into a jug and add the milk to make it up to 280mls (you may need more or less than this though)
- Gradually add the egg and milk mixture to the dry ingredients and combine with a table knife. Keep adding the egg mixture until a moist, but not sticky dough is formed (you may need to add a little more or less to get the correct consistency)
- Gather the dough together to form a ball. It’s vital you do not handle the dough too much as this will cause the scones to be dense and heavy.
- Dust the worktop lightly with gluten free flour
- Tip out the dough onto the dusted work top and gently roll it out using a rolling pin to approximately 2cm
- Cut out the scones by pushing the cutter directly down and without twisting it, this will help the scones to rise evenly. Try to cut out as many scones as possible so the dough is not handled or rolled too much. Draw the remaining dough together, re roll and cut out more scones. Repeat until all the dough has been used.
- Place the scones on the greased baking sheets
- Glaze the top of the scones with the beaten egg, ensuring the egg does not go down the sides as this will cause them to raise unevenly.
- leave to rest for 10 minutes
- Bake for 10-15 minutes until golden brown.
- Place on a wire rack to cool