Going gluten free doesn’t have to mean giving up on the dream of a proper, freshly baked fruit scone! If you’ve not ventured into gluten free baking much, don’t be put off by some of the ingredients listed. I promise you the final result will be well worth a foray into the world of gluten free flours, gums and baking agents. Think of it as a labour of looooove.
This recipe is adapted slightly from the River Cottage Gluten Free cook book which I highly recommend! It makes 10 medium scones, or 6-8 large ones. They are best eaten or frozen on the day they’re made.
150g ground almonds
150g potato starch
50g tapioca starch
50g rice flour
50g sorghum flour
4 tsp ground psyllium husk
1 level tsp salt
1 tbsp caster sugar
100g chilled unsalted butter
2 medium eggs
150g full fat greek yoghurt
2 tsp lemon juice
1tsp bicarbonate of soda
Splash of milk
Milk or beaten egg for brushing on top
- Preheat the oven to 240°C / 475°F / gas mark 9 and line two baking trays with greaseproof paper.
- Put the almonds, potato, tapioca, rice, sorghum, psyllium husk, salt and sugar into a bowl.
- Dice the cold butter and work it through the flours with your fingertips until the whole thing resembles breadcrumbs.
- In another bowl whisk up the yoghurt, lemon juice and eggs. Then whisk in the bicarbonate of soda.
- Quickly add the liquid mixture into breadcrumbs and work through with a fork.
- If you need to loosen the mixture, add a splash of milk and mix.
- Mix in the sultanas.
- On a board sprinkled with gluten free flour work handfuls of the mixture into rounds and place on the trays.
- Leave to stand for 15 minutes, then brush the top of each with beaten egg.
- Bake for 15 minutes until a skewer into the centre of the scones comes out clean.
- Serve with butter, jam, whipped cream or all three!