I still find cooking with gluten-free flour very different but I’m slowly finding recipes which I like.
Having made cheese scones for years with ordinary flour, I was determined to create a similar one using flour with no gluten. I sometimes make up my own GF flour but for this recipe I used a bag of Doves Gluten-Free Self-Raising flour which is wheat-free and made from a mix of gluten-free flours.
The dough is very light and soft when it comes together but I found by working quickly and patting it into shape on a floured surface, the mini scones came out very well.
INGREDIENTS: approximately 20 x 4cm scones
300g gluten-free self-raising flour
½ teaspoon sea salt
Good grind of black pepper
Good pinch of cayenne pepper
Heaped teaspoon gluten-free baking powder
Heaped teaspoon mustard powder
150g finely grated cheddar cheese
2 large eggs
In a large bowl, combine the flour, salt, peppers, baking powder, and mustard together.
Rub in the butter with your fingertips to resemble fine breadcrumbs.
Beat the eggs in a measuring jug and add enough almond milk to make 280ml.
Pour the liquid into the flour and mix to form a soft dough.
Turn out on to a floured surface and bring together and press out to about 2cm in depth.
Using a 4cm cutter, press out the scones and place on a parchment lined baking sheet.
Lightly brush the tops with a little extra milk and sprinkle with the cheese.
Bake at 220°C (200°C fan) for about 15 minutes until the cheese has melted and the scones are cooked through.
Leave to cool on a wire rack before splitting open and serving with a spread of butter.
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.