So easy you can do this recipe with a shonking hangover. I actually thought since I use Orgran flours all the time in my baking I’d take their advise and recereate their Scone recipe from their Site. Lovely tasting, however mine only rose about twice their size but I can guess that the more I practice making Gluten Free Scones the better I’ll get.
Makes about a dozen
- 2 3/4 cup self-raising flour, naturally I used Orgran
- pinch of salt
- Pinch of baking powder, I used Wards, which is available even in convenience stores.
- 1 tbs. sugar (12g)
- 30g chopped butter
- ¾ cup milk
- 1 egg
- extra milk for glazing
- extra flour for flour bench and dipping your cutter into
Pre-heat your oven to 200 degrees celsius. Line a baking tray with wax paper. Also on a clean bench space sprinkle some flour for working with later.
Beat the Egg and milk and set aside.
In a large mixing bowl double sift your flour, salt and baking powder. Then add the sugar.
Toss in the butter pieces and using your thumbs and forefingers rub the butter into the flour. I remembered my Dad’s old pinch test. If you can pinch a heap of flour between your fingers and it remains in the a clump the flour is ready for the next stage. If not, add a little more butter until you get this consistency.
Make a well in the centre of the flour and then pour in the milk and egg. Make a shape with your right hand as though it were a talking sock puppet and plonk it into the well, stir the flour mix gradually working your way out from the centre until everything is combined. If the mix is too wet sprinkle in some more flour or if it feels really dry and as though it won’t hold add a little more milk. The great thing about these simple recipes is they’re easy to amend if the dough doesn’t feel right i.e. pliable and soft not sticky.
Tip the dough onto your prepared flour bench and roll out until the dough is about 2.5 cm thick. Using a drinking glass (or biscuit/scone cutter) dip it into some flour on the bench and then cut out your scones. This will stop the glass/cutter sticking to the dough.
Baste with the little milk and pop in the oven for ten minutes or until lightly golden on top and firmish to touch. The milk is what creates that lovely golden colour.
Once cooked set aside to cool and serve with your favourite jam and thickened cream.