Sunday 23rd December
Had another go at GF scones today (pics to come) - but didn't have all the ingredients. So I tweaked the September recipe:
50ml soya cream + 50ml water (to approximate dairy-free milk)
1/2 tsp red wine vinegar*
180g gluten free flour (I used Wessex Gluten Free bread flour)
1 teaspoon baking powder
Tuesday 18th September Tip - before assembling your dry ingredients, make some vegan buttermilk by mixing the milk and vinegar in a bowl to curdle it. Doesn't take long.
200ml dairy free milk
5ml white wine vinegar
360g gluten free flour (I used Wessex Gluten Free bread flour)
2 teaspoons GF baking powder
1 teaspoon bicarb of soda
1 teaspoon salt
80g vegetable shortening (I used Pure)
Measure the dry ingredients into a mixing bowl and rub the vegetable fat into the flour with your fingertips.
Add the 'buttermilk' and stir into a dough, adding a little more flour or liquid if desired.
Form the dough into a round and press it out into a circle about 2cm thick.
Use a 5cm cutter to cut out the rounds and place them on your prepared baking tray, using up all the scraps.
Brush with soya milk (which I forgot to do) and place in the oven at 220C for about 20 minutes.
Place on a cooling rack.
|I used half the ingredients - the recipe above will make 11 or 12 scones.|
And admire the crumb!
I had no cream, but I cut one of the pieces in half - covered one with Flora and jam for my wife, and spread Pure and jam on the other half. My wife thought they were delicious (and she's a harsh critic, at times!) and asked for the other half of the scone.
I, too, thought they were gorgeous!
When they've cooled I shall freeze them (GF products should be kept in the freezer, IME). 15-20 seconds in the microwave will bring them back to life - these are always best eaten warm.