Scones
WF*, GF*, EF, DF, SF, NF*, FF, V
Makes approx 10 scones
WF = wheat free
GF = gluten free
DF = dairy free
EF = egg free
SF = soy free
CF = corn free
NF = nut free
FF = fish free
V = vegetarian
Ingredients
¾ cup potato flour
1 cup white rice flour*
2 teaspoons gluten-free/wheat-free baking powder (Ward's Brand)
4 tablespoons Nuttelex margarine
1/4 to 1/3 cup water
Method
Pre-heat oven to 180°C.
Lightly grease baking tray with small amount of Nuttelex margarine.
Sift flours and baking powder.
Rub in margarine with fingers until mixture resembles breadcrumbs.
Make a well in the centre and add enough water to make a soft dough.
Turn out onto a rice-floured board and knead lightly. Roll out to
1.5 cm thick and cut out with knife or scone cutter.
Place on baking tray, glaze with water.
Bake for 10-12 minutes or until just starting to brown.
Remove from the oven and wrap scones in a clean towel to keep soft.
Hints
Scones are best eaten warm.
*Check ingredients for suitability.
Click the following links to view products in-store:
View the flour range in-store...
Flour range in-store...
Click here to view
our e store...
Recipe menu
|
