Gluten-free Scones
Servings: 8
Calories: 248kcal
Equipment
- scone cutter
- baking tray
Ingredients
- 40 g white sugar
- 300 g Gluten-free self raising flour we used Orgran + 50 g cornflour (or use 350g normal Self Raising Flour for gluten)
- ½ tsp salt
- 80-100 g butter chilled cubed the more butter the fluffier the texture.
- 180 g buttermilk or 180 g milk with 1 tsp vinegar or lemon juice
- 1 egg
Instructions
- Preheat fan-forced oven to 200°C and line a baking tray with baking paper.
- Add sugar to mixer bowl and mix for 5 sec/speed 9/MC on.
- Add flours and salt. Mix for 5 sec/speed 5/MC on.
- Add butter and mix for 6 sec/speed 5/MC on.
- Add buttermilk and egg. Mix for 10 sec/speed 5/Mc on. Then knead for 10 sec/dough function/MC on.
- Turn dough onto floured mat gently bring together into 3cm thick slab.
- Cut with floured cutter place scones just touching on tray.
- Bake for 15-20 min until golden and firm.
- Serve warm with jam or thickened vanilla cream.
Nutrition
Calories: 248kcal | Carbohydrates: 33g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 242mg | Potassium: 78mg | Fiber: 1g | Sugar: 6g | Vitamin A: 317IU | Calcium: 37mg | Iron: 0.4mg
