Scones - - makes 4 - 6
- 150g gluten free flour
- 75g ground almonds
- 1 ½ tsp gluten free baking powder
- 55g dairy free margarine
- 55g caster sugar
- 55g sultanas
- 50ml almond or soya milk
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Line a baking tray with greaseproof paper and brush the paper with sunflower oil.
Preheat oven to 200°c / 400°f / gas mark 6.
Sift the flour, ground almonds and gluten free baking powder together four times to fully incorporate the baking powder.
Rub the dairy free margarine into the flour using the tips of your fingers. Mix in the sugar. Stir in the sultanas. Pour in the almond milk and mix until it just comes together.
Dust the work surface with gluten free flour. Roll out the dough to 1½ in thick. Stamp out rounds with a pastry cutter and place on the baking tray.
Gather the leftover dough together and roll out again to 1½ inch thick and stamp out more scones.
Continue until you have used all of the dough. Brush the tops with soya cream.
Bake for 15 to 20 minutes until golden brown. Tap the bottom of the scone, if it sounds hollow it is cooked.
Eat on day of baking with dairy free margarine or dairy free whipped cream and jam.
Gem's hints and tips
In all recipes requiring self-raising gluten free flour, I advise sieving the flours together with the gluten free baking powder four times to make sure all the ingredients are evenly distributed.
If you have made a cake that is really heavy with a solid lump of eggy mixture at the bottom one reason could be because the baking powder wasn’t mixed into the flour properly.