Wednesday, September 5, 2012

My first attempt at gluten-free scones

Found this old post sitting in the unpublished drafts section:

Inspired by the Gluten-Free Guru and memories of lemon scones made in college with a loved one, I absolutely had to try to make gluten-free lemon scones for breakfast. Besides, I had the rest of that lemon from the lemon oil cookies to use up! So here's my first attempt at gluten-free scones. 

12 oz GF flour mix
4 tsp guar gum powder
2 plentiful pinches of sea salt
4 tablespoons of brown sugar
3 oz of unsalted butter
4 oz mixed, dried fruit
2 large eggs
4 fl oz of fat free plain yogurt 

2 tablespoons myer lemon oil
zest of 1/2 lemon 

1 Preheat the oven to 375 f (190c)

2. Sift all of the dry ingredients together in a large bowl

3. Using a fork, cut in the butter so that the mix resembles fine bread crumbs

4. With a wooden spoon, stir in the dried fruit

5. Whisk together eggs and yogurt

6. Make a well in the center of the dry mix and pour in the yogurt, egg and lemon juice

7. Turn out onto a floured surface and lightly kneed until the dough comes together and is smooth in texture.

8. Roll the dough out so that it is 1 1/2 inches thick, cut out with a small glass or cookie cutter

9. Place on a floured baking tray and cook in the oven for 10 minutes or so, or until brown and slightly risen.

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