I have been a huge fan of Jo Seagar’s for years. I love her attitude that a host shouldn’t be exhausted by the time the guests arrive but that the food should still be awesome. I have never made a recipe of hers that has failed. And now that I am gluten-intolerant, I am finding that not only does she have sections in her newest cookbooks of gluten-free recipes, but many of her recipes adapt really well to being converted to gluten-free. So here’s one I have kitchen-tested on a number of occasions and use when the others are having bakery lunches because it is so quick. Jo’s description is that this method was given to her by her friend Sue who made millions of scones for shearers and then was chief scone maker at their cafe in Clevedon! I love not having to rub the butter in as it saves masses of time and is not messy! So here it is:
- 3 cups gluten-free flour
- 1/2 tsp salt
- 4 tsp baking powder
- 2 tsp baking soda
- 25g butter
- 1 and 1/4 cups milk
- Combine flour, salt, baking powder and baking soda into a large bowl.
- Melt the butter and mix together with the milk.
- Pour into the flour and mix to a soft dough.
- Knead this gently (don’t over work or it doesn’t rise as well) and press the dough out to about 3cm thick.
- Cut out in squares, rounds or stars if you feel so inclined and put on a cold greased over tray. Brush with a little milk.
- Bake in a preheated oven at 220C for 10-15 minutes until golden brown.
- Cool on the tray, and cover with a clean tea towel which keeps scones fresh and moist.
- Even though these are gluten-free, they keep fairly well. If it’s the next day you will need to microwave or toast them to restore freshness.
I often make these into a savoury scone by adding cheese and fresh herbs (rosemary is especially nice), or a little spring onion and capsicum. Sprinkle the tops with cheese as well.
If I’m going the Devonshire tea route with jam and cream, I add 3 tbsp of sugar and a teaspoon of vanilla to the mix.
These are awesome for taking along as a plate for a shared lunch or afternoon tea.