Cheese Scones
WF*, GF*, NF*
Makes 8
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
200g rice flour*
40g potato flour
75g butter, low fat spread or margarine*
3 teaspoons gluten free/wheat free baking powder (Ward's brand)
2 teaspoons xanthan gum
pinch of salt
3 tablespoons milk, whole or skim (an additional to add if mixture
dry)
2 tablespoons low fat natural yoghurt*
1 large egg, beaten
50 g cheddar cheese, grated
Method
Pre-heat oven to 200°C.
Line baking tray with non-stick baking paper.
Put the flours, baking powder, xanthan gum, salt and margarine into
a bowl and mix well until it resembles fine breadcrumbs. Add
the grated cheese and mix well.
In a separate bowl, mix the milk, yoghurt and beaten egg together
then add to the dry ingredients.
Cut the mixture together using a palette knife or any wide bladed
knife, then finish off by compressing together with your hands.
If the dough appears too dry, then add a little more milk to moisten
it. The finished dough should be soft but not sticky.
Get the scone mixture and place onto a lightly floured surface
(using rice flour) and roll it out to at least 25mm thick. Do
not make the dough any thinner.
Cut the scones shape out using a cutter approximately 500mm in
diameter. Place each scone onto the baking tray.
Mix the remaining trimming mixture together to make additional
scones and place onto tray.
Brush the scones lightly with milk, then place into oven and bake
for 10-12 minutes until risen and golden brown.
Remove from the oven and cool on a wire cooling rack.
Handy Hints
These scones are best eating on the day of baking them.
Click the following links to view products in-store:
Flours range in-store
Xanthan Gum
Rock Salt
Click here to view
our e store...
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