Scones
These scones are delightful. Flaky and really easy to make. You won't be disappointed... the only question you'll debate is if it's cream before jam or jam before cream?
| Category: | Sweets Breads |
Ingredients
Dough
| 2 cups Frankie's gluten-free all-purpose flour blend |
| 4 tbsp baking powder |
| 3 tbsp white sugar |
| 1/2 tsp Kosher salt |
| 1/3 cup butter, unsalted, cold and cubed |
| 2/3 cup milk |
| 1 lg egg |
Scones Directions
Begin by pre-heating your oven to 425°F or 220°C and line a baking sheet with parchment paper.
Combine the flour, baking powder, salt, sugar and butter in a mixing bowl. Using your fingers, break apart the butter by rubbing it between your fingers lightly until it resembles something the size of small peas or smaller.
In a measuring cup add the milk and then add your egg and whisk to combine. Pour most of the liquid, retaining about 2 tablespoons for later use, in with the dry ingredients.
Using a spatula fold everything together until the dough begins to form. Place the dough onto a well floured surface and gently knead/roll the dough out to about 4cm (1.5 inch) thickness. Sprinkle a bit of flour on the dough if it is too sticky.
Taking a biscuit cutter (I used something about 3 inches (8cm) in diameter), dip the cutter into a bowl of flour and then cut out a biscuit shape. Repeat the process until all of the dough is used up. - Feel free to re-roll the bits of dough until everything is used up.
Place biscuits on the baking sheet evenly and lightly brush the tops with the remaining egg/milk liquid. Sprinkle with a bit of white sugar (optional) and bake for 15 minutes, or until they are golden brown. Make sure to watch them!
Serve warm and with some clotted cream or whipping cream and some preserves.
I used Frankie's gluten-free all-purpose flour blend for this recipe. If you'd like to re-produce exactly what I made you can order your own bag of Frankie's flour at: www.glutenfreefrankies.com or visit: Amazon and search for "Frankie's Flour".