My son, Leonard makes scones at his Montessori preschool. For the last 8 weeks, he has been on a gluten free diet due to some digestive issues (constipation, stomach aches etc etc). His symptoms have all cleared up but school is back and I needed to create an easy, quick and gluten free scone recipe so he can continue to make and eat his beloved scones. This recipe hits the spot.
1 1/4 cups of all purpose gluten free flour (I like bob red mills), plus extra for kneading
1/4 cup teff flour (I love teff as high in protein, iron and fiber). You could use brown rice flour as a substitute or extra GF flour.
2 teaspoons of baking powder
a good pinch of sea salt
60ml cream
100ml milk, plus extra for brushing
*If you aren't nut free or making for school, I would substitute the extra 1/4 cup of gluten free flour for 1/4 cup of blanched almond meal. It will give the scones a lovely lightness and taste.
Preheat oven to 200 degrees Celsius.
Mix the first 4 ingredients together in a large bowl and create a well in the center.
Add cream and half the milk to the well in the flour mix and gradually pull mixture together to form a dough, adding more milk if needed.
Turn the dough out onto a well floured bench and knead a little.
Then press the dough into a 1.5-2cm thickness and cut out scone shaped using a cookie cutter.
Place onto a baking tray and brush with a little milk.
Place in oven and bake for 10 minutes.
These are best eaten on the day with fresh whipped cream, butter and/or low sugar chia jam, honey or the healthiest one you can find.
