The burning question is..... are you a cream or jam first person?
Scones are always a fast favourite and so versatile. You can create just about any flavour that you crave. While gluten free scones have a bit of reputation for being a challenge to make, I promise you this easy scone recipe is going to knock your socks off. Once you know ALL the tricks.
Xanthan gum adds stability to the scone dough, while the buttermilk keeps the scone light, soft and moist inside. The other secret to these scones, is to place them almost touching on the baking tray. Yes. You heard me right! Almost touching! This helps the scones to support each other given the softness of the dough and the tendency to spread a little.
You've heard me say this many times over. Not all gluten free flours are created equal. I used my favourite FG Roberts gluten free flours for this recipe. You can use other brands too, just be mindful that some flours are thirstier than others which means you may end up with a dry scone or need to adjust the buttermilk quantity.
Sass’s Buttermilk Scones
Cook Time: 15 min. | Servings: 6-8 portio
180 grams gluten free self raising flour
120 grams gluten free plain flour
1 tablespoon baking powder
60 grams cubed and chilled butter
20 grams caster sugar
220 grams buttermilk
Preheat fan forced oven to 210 degrees celsius.
Line a baking tray with baking paper.
Place flour, baking powder, butter and sugar in a bowl and mix to combine.
Rub in the butter until the mix resembles breadcrumbs.
Add buttermilk and mix with a butter knife until it comes together
Scrape dough onto a floured surface. Now don't panic just yet! the dough will be sticky and a but rugged looking.
Simply use your hands to shape the dough into a shape that is about 3cm thick. Be mindful not to over work the dough.
Use a floured scone cutter to cut out circles approx 5cm round and place on the tray.
Continue until all dough is used.
Brush with a little buttermilk
Bake for approximately 10-12 minutes until golden brown.