Gluten free Scones Recipe

Here at last, the promised recipe for the gluten free scones.

The brands of flour I use are Well & Good (my first preference) or Orgran.

Here in Tasmania, if you need to buy larger quantities of Well & Good GF flour, it is available at Passione Foods in Moonah. I purchase it in 5kg bags.

Gluten Free Scones

3 cups gluten free (GF) self raising flour
1 heaped teaspoon baking powder
Pinch salt
1 egg – in a cup, lightly whisked then cup topped up to full with cream
1 cup of water
1 egg, extra , whisked with 1 tablespoon water (for glazing the scones before baking)

Turn oven to 180°C (fan forced). Line a tray 18cm x 28cm (x 2cm deep) with baking paper.

Mix together the flour, baking powder and salt in a bowl, then make a well in the centre.

Add the egg and cream mixture, then the water to the well and mix together until a soft dough is formed. (You might need to add a little extra water, depending on the type of flour, but this is rare.)

Turn out onto a lightly GF floured bench and shape into a rectangle about 2cm thick.

Using a scone cutter that has been dipped in GF flour, cut out 12 to 15 scones and place on the prepared tray.

Glaze the tops with the extra egg/water mixture.

Bake for approximately 20 to 25 minutes until well risen and golden and cooked through.

(Incidentally, here in Tasmania, if you need to buy larger quantities of Well & Good GF flour, it is available at Passione Foods in Moonah. I purchase it in 5kg bags.)

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