Monday, 17 October 2011

Fantastic Freezable Food: Quick and Easy Scones

Scone dough is like a lupus patient - it gets tired easily. Don't overwork it.


1 500g packet gluten-free self-raising flour
1 cup lactose-free cream
1 cup lemonade


  1. Preheat oven to 200 degrees C.
  2. Sift flour into a bowl, leaving aside about 1/4 cup for dusting.
  3. Make a well in the centre, pour in the cream and lemonade.
  4. Using a knife, gently combine ingredients. 
  5. Turn out on to a floured surface, and knead just enough to have all ingredients thoroughly combined.
  6. Roll gently to 2cm thickness. 
  7. Using a scone cutter, cut into scones.
  8. Place on biscuit trays lined with baking paper. 
  9. Bake for 20 to 25 minutes until just lightly browned.
Makes 12.

Yummy served warm with strawberry jam.

If you've used the "normal" version of this recipe, you'll find the gluten-free flour makes it somewhat stickier - use plenty of gluten-free flour for dusting, and work the dough as little as possible.

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