Gluten Free Scones

I just fancied some scones the other day so I thought I will look up a gluten free recipe and and do a bit of baking. I love baking when I get the time as it makes me feel relaxed. I can go into a world where I can chuck flour around, mix and kneading dough is fabulous if one is feeling a bit hormonal. If you just 'need' (ha ha see what I did there) to bash and punch something really hard and get rid of that aggression, it's a perfect solution. 

I found this recipe on the 'goodtoknow' website and have popped the ingredients and method below but if you want to take a look at more information the link to the website is:
www.goodtoknow.co.uk/recipes/316184/gluten-free-scones

I made these in a food mixer and was a little worried as it was a very wet mixture, almost like a cake mix. I have always been used to making a dough and rolling it out but this recipe makes sense as gluten free doughs and pastries can be a bit tricky to roll without that elasticity to keep it all together. Hence the need for a ice cream scoop, it was actually easier to spoon up the mixture and just dollop (love that word) it onto a baking sheet. I think popping the mixture into a muffin tray may also help to keep  the scone sort of shape. You could add some cheese or dried fruit for added excitement. It did work, some were a bit flat but they tasted gorgeous, even my son devoured them as well. I decided to teat myself to a little butter and jam and of course I had a brew of tea to accompany them. Well worth a go, like the extra info at the end of the method states, I also used the Doves Farm self raising flour and it worked well.

Ingredients
250g (8oz) gluten-free self-raising flour
1 level tsp gluten-free baking powder
50g (1¾ oz) butter
50g (1¾ oz) caster sugar
1 medium egg
150ml (¼ pint) milk
Beaten egg, to glaze
1-2tbsp granulated sugar, for sprinkling
Raspberry jam and clotted cream, to serve
Baking sheet, lined with baking parchment
Ice-cream scoop

Set the oven to gas mark 7 or 220°C.

• Sift the flour and baking powder into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar.
• Lightly beat together the egg and milk. Add this to the flour mixture and beat to give a smooth consistency.
• Scoop 7-9 mounds of the mixture on to the lined baking sheet with ice-cream scoop. Brush some egg over the top of each and sprinkle over some granulated sugar.
• Bake the scones in the centre of the oven for 15-18 mins or until they are a light-golden colour. Remove the baking sheet from the oven and slide the scones on to a wire rack to cool.
• Serve scones warm or cold, with jam and clotted cream.
• Extra info: We've used Doves Farm gluten-free plain and self-raising flours, available from most supermarkets and specialist health food shops.

I tend to worry about baking and being on a diet as I have very little willpower so I could bake and then eat all my good work while it's fresh but you can freeze these scones so you can put them away and just get one out now and again. 

Anyway give it a try and let me know how you go on. Have fun, thanks for the read and I'll catch you tomorrow for some Autism chat on Autism Support Saturday.

Bye for now......