I’ve been gluten free a long time now – even before we had kids. I always got very excited if we went for a coffee somewhere and they served gluten free scones – it literally made my day! I was always to afraid to make my own…but now I have no choice. If I don’t make them, then we don’t get to enjoy them together as a family. I have trialed these scones a few times now, most recently this morning when some friends came for morning tea. I didn’t get them quite right so I re-baked this afternoon and voila – they are ready to share.
- 200g white rice flour
- 100g tapioca/arrowroot flour
- 1 tsp guar gum
- 1 tsp baking powder
- 1/2 tsp salt
- 60g margarine
- 150ml rice milk (or whatever milk is suitable for your dietary needs)
- 2 eggs made with egg replacer (2 tsp no-egg powder + 4 Tbs rice milk)
- 1 tsp honey
- Heat oven to 200 degrees Celsius
- Line a baking tray with baking paper and give a light spray with oil (I used rice-bran oil)
- Place dry ingredients into a mixing bowl (I added the no-egg powder to the dry mix)
- Add margarine to the mixing bowl and rub the margarine and flour mixture through your fingers (like you would when you make shortbread). Rub until the margarine and flour mixture are fully mixed together
- Make a well in the middle of the dry mixture. Add the milk and honey (remembering the extra milk to make up the eggs = 4 Tbs). I don’t want to confuse you with the two different milk additions but if eggs are suitable for your family then you can add them with the milk. If eggs as not suitable, however, then add the egg replacer powder in step 3 and then add the extra milk quantity to make up the 2 eggs at this stage.
- Stir together and let the flour absorb the milk. It should be a light, fluffy, but slightly slopping and sticky mixture now. If you feel the mixture is too sloppy then add a Tb of rice flour at a time until it seems like a light fluffy batter (the less you stir the lighter and fluffier the scones will be)
- Use a tablespoon to scoop a scone sized amount of mixture out of the bowl and drop it onto the baking tray
- Bake for 15 minutes
- Cool on wire rack
- Serve with margarine and jam…and a cup of tea!
If you give this recipe a try please let me know how it turns out. I’m happy to troubleshoot or discuss how you could substitute these ingredients if some of the ones I’ve used aren’t suitable for your family’s sensitivities.