Another Scone Recipe, probably the best.
Well I won't be trying any further variations on scones in any case.
I know I'm kinda obsessing on scones, but Conor loves them! These scone are light and fluffy. Perfect toasted with jam. The secret ingredient is carrot!
Ingredients:
- 2 cups of GF/CF flour mix (see below)
- 2 tsp Xantan gum
- 2 tsp baking powder
- 1/4 cup or 2 ozs Margarine (I used Stork)
- 1/4 cup veg oil
- 1/4 cup caster sugar
- 1 egg
- A few tbsp of CF milk for glazing (I use hemp milk, but any should do)
- 1 carrot finely grated or juiced
- Preheat oven to 200 degrees centigrade
- Mix all the dry ingredients
- Beat the egg
- Add oil and marg and work until the mix resembles breadcrumbs
- Mix in the egg and carrot (or carrot juice)
- Work into a smooth dough
- Knead the dough until all the carrot is mixed through evenly
- Roll out dough on floured board until it's about 3/4 to 1 inch thick
- Cut out and transfer to a floured baking sheet
- Mix the milk with any left over egg and brush the top of each scone
- Bake for 12 minutes until golden brown on top
GF/CF Flour Mix
- 4 Cups Rice Flour
- 1 Cup Potato Flour
- 1 Cup Tapioca Flour
Enjoy!
No comments:
Post a Comment