This is a recipe that surprised me. I have never been able to make anything like scones since I went gluten-free and no-to-low-dairy. I was trying to make biscuits. Instead, I ended up with these lovely gems. This isn’t quite the original recipe, as I overdid the flavours on the first attempt (too much rose syrup and dessicated coconut – I was trying for biscuits!). These are so light and fluffy it almost feels criminal.
1 cup GF bread mix
1 to 1 1/2 cups GF cornflour
Splash of olive oil
1/3 cup sugar ( less for a more savory scone )
Splash of rice milk
1 tsp Xanthum gum
1 tsp GF Baking Powder
Small amount of Vanilla (optional)
Beat Nutalex, oil and sugar in a bowl. Add eggs one a time, beating after each addition. In a separate bowl, mix flours, xanthum gum and baking powder together. Add to wet ingredients. Mix together thoroughly. If it’s too dry, add the rice milk, too wet, add a bit of cornflour. Play with the mixture – it should be very sticky and doughy.
Prepare a baking tray with baking paper, and dust your hands with cornflour. Then take Dessert-spoon size scoops, roll them in your hands into a ball shape ( the cornflour should help it to not stick) and place them on the baking tray. Flatten slightly on the tray.
Cook for about 10 mins at about 180 degrees Celsius. Keep an eye on them – when they are nicely brown on top they’re done. Leave them to cool slightly and eat with more Nutalex and Jam.
N.B. These are *almost* dairy-free. It will depend on the GF bread mix you use to make them.