British Scones
Gluten-free, cut into rounds and baked hot.
After coming back from a trip to England with my now ex-wife, I set out to work out a gluten-free version of a proper British scone. Ours in the United States tend to be denser, and are almost always sweet. I still had the taste of the real thing in my mouth and wanted to get it right.
Ingredients
- 350 grams Gluten-Free Flour #1
- 2 teaspoons baking powder
- 1 tablespoon powdered sugar
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 100 grams butter
- 1/2 cup milk
- 2 eggs
Method
- Preheat convection oven to 400°F.
- Combine the flour, baking powder, sugar, xanthan gum, and salt together in a large mixing bowl.
- Cut the butter into small cubes and then add to the mixing bowl. Rub the butter into the flour with your hands to produce a breadcrumb-like texture.
- Beat the eggs in a bowl and then add the milk to the bowl; stir to combine. Add the eggs and milk to the flour/butter mixture, stirring to combine as you go. You will probably need to get your hands in there to get a nice pliable dough. If it’s sticky, add a bit more flour. If it’s dry and breaking apart, add a drop more milk.
- Dust a work surface with flour and then press the dough out with your hands until about an inch thick. Cut into rounds with a drinking glass or biscuit cutter.
- Place scones on a baking tray with a Silpat. Bake for 10-12 minutes, rotating the pan halfway through. They will rise only a bit and should be golden in color.