At least, that’s what I thought until I remembered that my phone automatically saves my photos to my SkyDrive. Ahh, technology. Saving my disorganised self once more.
These scones are proper scones (or as close as you can get while keeping wheat free). No extremely sugary flavours here and absolutely NO ICING! Whoever decided to put so much sugar and icing into/onto scones needs a firm kick up the arse.
Don’t get me wrong, I love dried fruit in scones as well – at least I did before my FM came along – and I will occasionally splurge and put a little in there but all these artificially flavoured scones that I’ve come across in the USA make me want to cry. And have you seen the SIZE of “scones” over here? They’re almost as big as my hand, including the fingers!
This is a pretty standard recipe, I don’t imagine that scone recipes need to vary by much. Scones are so basic that buying a packet mix for them almost seems like more work than just making them from scratch. All that is required is flour, salt, butter and milk – and a tiny bit of sugar. You don’t even need a food processor/stand mixer. They are that easy.
Makes approximately 12 scones.
- 3 cups GF plain flour
- 6 tsp. baking powder
- 2 tsp. castor sugar/dextrose
- 1 tsp. xanthan gum
- 1 pinch salt
- 60 g/2 oz chilled butter (or LF sub), diced
- 1 1/2 cups buttermilk (or LF milk)
- 1/4 cup (LF) milk to brush the tops
Notes: If you have self-raising flour, you can omit the baking powder. If you want to make these with normal wheat flour, omit the xanthan gum. Don’t add too much xanthan gum or it creates really dense/heavy scones – like what happens if you over-knead the dough… been there, done that.
Firstly, sieve all of your dry ingredients into a large mixing bowl. Then add the diced butter and smoosh (very technical term, I know) it thoroughly though the dry mix until it looks like breadcrumbs. Alternatively, you can use your mixer to do this in about half the time.
Next, make a hollow in the middle of the butter/flour mixture and pour in half your buttermilk. Mix thoroughly, and then pour in the remainder gradually, while still mixing, until your mixture has a dough-like consistency. Don’t use all of the buttermilk if you don’t need to, or your mixture will be too wet.
Meanwhile, lightly GF flour your bench top and lightly knead the dough until it forms a cohesive ball – don’t be too heavy handed. Putting a little flour on your hands will prevent the dough form sticking to you.
Next, use your hands to pat/lightly squash the dough until it is 2-3cm (approx. 1 inch) thick. Use whatever you have on hand to cut the “scones” out of the dough. I happen to have a tea cup that is about 5 cm/2 in across, which is the perfect size for me. Alternatively, you could just cut the dough into 5 cm squares or freehand circles. They don’t have to be perfect.
Place them onto a lined baking sheet and brush the tops with the milk. Bake at 200 C/390 F for 10 mins and then check, they will probably only need another 2 minutes max until they are golden brown on top.
Remove and let cool a little before enjoying your scone-y deliciousness. Scones keep best when covered in a tea towel (dish cloth) – clean, of course. At least, this is what my mum always did… maybe it’s an old wives’ tale?
To create a Devonshire Tea, you will require enough scones, jam and whipped cream – not that garbage out of a can, freshly whipped is the only way to go if you’ve just hand-made scones – to serve your guests. And tea, of course. Loose leaf is preferable.