Gluten Free Scones
“These are a great accompaniment to the spiced carrot chutney our chef student, Andrea, created. You can add chillies, fresh coriander and seeds to them.”
You can see our chutney recipe here.
This recipe was created by Vegan Chef Day.
Prep time - 20 minutes
Cook time - 15 minutes
Difficulty - Medium
Serves /makes - 8 small scones
Ingredients
200g gram flour
100g tapioca flour or potato starch
Salt
2t baking powder
½-1 T garam masala
½-1t ground ginger
80g margarine
120-140ml plant milk, slightly warmed
Fresh chillies, finely chopped, to taste
Fresh coriander, finely chopped, to taste
Equipment
Large bowl
Cookie cutter
Baking tray
Baking paper
Rolling pin
Method
Heat your oven to 220c/425f/GM7.
In a large bowl mix the flours, salt, baking powder and spices.
Add the margarine, rub it into the dry ingredients until you have a breadcrumb consistency.
Add the 120ml milk to the bowl, mix it in briefly. If the dough is too dry to come together it needs more milk, add the remaining 20ml. Do not overmix the dough as that will affect the scones texture.
Put the dough between 2 sheets of baking paper. Roll it briefly to flatten the dough, the dough should be 5cm tall.
Cut the dough into rounds using a cookie cutter. A cookie cutter will cut the edges sharply which will help the scones to rise.
Put the scones on a baking tray, bake for 15 minutes until risen and golden brown.
Tips
This recipe can be easily adapted to make sweet scones. Simply omit the spices, chillies and coriander and add 2T caster sugar.
Gluten Free Scones
Ingredients
- 200g gram flour
- 100g tapioca flour or potato starch
- Salt
- 2t baking powder
- ½-1 T garam masala
- ½-1t ground ginger
- 80g margarine
- 140ml plant milk, slightly warmed
- Fresh chillies, finely chopped, to taste
- Fresh coriander, finely chopped, to taste
Method
- Heat your oven to 220c/425f/GM7.
- In a large bowl mix the flours, salt, baking powder and spices.
- Add the margarine, rub it into the dry ingredients until you have a breadcrumb consistency.
- Add the 120ml milk to the bowl, mix it in briefly. If the dough is too dry to come together it needs more milk, add the remaining 20ml. Do not overmix the dough as that will affect the scones texture.
- Put the dough between 2 sheets of baking paper. Roll it briefly to flatten the dough, the dough should be 5cm tall.
- Cut the dough into rounds using a cookie cutter. A cookie cutter will cut the edges sharply which will help the scones to rise.
- Put the scones on a baking tray, bake for 15 minutes until risen and golden brown.
Notes:
Equipment
Large bowl
Cookie cutter
Baking tray
Baking paper
Rolling pin
Tips
- This recipe can be easily adapted to make sweet scones. Simply omit the spices, chillies and coriander and add 2T caster sugar.