Friday, 28 July 2017

Gluten Free Blueberry scones


450 grams Bob's Red Mill 1to1 Baking flour
2 teaspoons baking powder
1 egg mixed with sufficient milk to make 250 ml
85 grams Caster Sugar
100 grams Blueberries
100 grams block butter cold and diced
demerera sugar


Preheat the oven to gas mark 7.

Mix the flour, baking powder and sugar together.

Rub the diced butter into flour mix until it resembles a breadcrumb mix.

Add the blueberries and lightly stir.

Pour the milk and egg mix in gradually until the mixture starts to bind together.  Don't knead it like bread just lightly mix until it comes together.  It may take more milk to do this or you might find you don't use all of the milk.

Flour your work surface and the cutter.  Gently roll the mixture until it is the height of the cutter you are using or about one/one and a half inches high.  Cut rounds out using the cutter and any leftovers can be bound together and repeat the cutting out.  You should get 12 scones.

Place on a baking tray, brush with any leftover milk/egg mix or just milk and then sprinkle a little demerera sugar on the top.

Bake in the middle of the oven for about 12 to 18 minutes or until they are golden brown on top.  When you take them out of the oven you can check that they are cooked by looking on the underside and this should also be a golden brown colour.  Gluten free baked goods seem to take longer to cook so don't worry if they have been in 20 minutes or more.

For a non gluten free scone just replace the gluten free flour with a self raising flour of your choice.

Enjoy with loads of butter.