Sweet Scones
by Zorah Booley Samaai
from The South African Guide to Gluten-Free Baking
Bake up a batch of these sweet scones in under an hour and enjoy a delightful treat with your favourite spreads.
Introduction
These gluten-free sweet scones are ready in no time for a perfect afternoon snack with clotted cream and jam. Recipe makes 8-10.
Ingredients
|
270g |
gluten-free all-purpose flour |
|
¾ tsp |
xanthan gum (omit if flour contains) |
|
2 1/3 Tbsp |
white sugar |
|
1 Tbsp |
baking powder |
|
¼ tsp |
bicarbonate of soda |
|
35g |
cold salted butter, cut into cubes |
|
140ml |
cold buttermilk |
|
1 |
large egg, whisked (make sure it is cold) |
|
1 Tbsp |
apricot jam |
|
1 tsp |
water |
|
To serve |
Clotted cream and jam, or cheese |
Method
In a large bowl, combine the flour, xanthan gum (if needed), sugar, baking powder and bicarbonate of soda. Whisk well to remove any lumps. Mix in the cubed butter using your fingers, until the mixture resembles sand. You can also use a fork, pastry cutter or food processor with a steel blade. Then, make a well in the centre of the mixture and pour in the buttermilk and egg. Mix well with a wooden spoon or your hands, until the dough comes together.
Turn out the dough onto a lightly floured surface and knead until smooth. There will be some rough parts and dents in the dough – this is normal. Using your hands, roll out the dough to 3–5cm thick. Use a cookie cutter or a glass to cut out the scones. You can use any size cutter or glass you want; however, it will affect how many scones you get out of one piece of dough. Refrigerate for 30 minutes (see Notes and Tips).
In the meantime, preheat the oven to 200ºC and line a baking tray with baking paper. Spray lightly with nonstick spray and set aside.
In a small bowl, melt the apricot jam and water in the microwave until runny. Brush the mixture on top of the scones (see Notes and Tips). Bake for 12–14 minutes, or until the tops are golden-brown. Enjoy with clotted cream and jam, or cheese.
Notes & Tips
Why should I refrigerate the dough before baking it? This keeps the butter in the dough cold, which helps to create a more symmetrical and flakier scone.
Can I brush the scones with egg instead of jam and milk? Yes, you can; the apricot jam just gives it a sweeter taste.
Storage. Keep the scones in an airtight container, either in the fridge or at room temperature. They will keep for 5 days. Simply reheat them before serving, to soften them up slightly.
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