Quite some time ago now, I posted a recipe for very quick and easy gluten-free scones. I made these for lunch today, and they were so delicious, I thought it was time to repost the recipe. I’ve made a couple of little changes to the savoury ones, and here’s a picture of the delicious scrumminess (is that even a word?) that I was able to eat!
- 3 cups gluten-free flour
- 1 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 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 2cm 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. The ones in the picture are cheese, cumin seeds and rosemary.
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.