Tuesday, 6 March 2012



Inspired by:
Simon and Alison Holst- Gluten free baking.

We had just come back from a weekend away, and had no food in the house. I was feeling too unwell to go to the shops, but needed something quick and easy for lunch.

Time Taken:
10 mins preparation+15 mins cooking

Number of Dirty Dishes:
Tray, bowl, spoon, fork, measuring cup, measuring spoon

I used:
2 cups Gluten Free Flour
4tsp baking power
½ tsp salt
75g dairy free margarine- cold
¾ cup dairy free rice milk
3 Tbs sugar

What I did:
Preheat oven to 200C and line 20x 25cm baking tray. 
In a medium sized bowl mix gluten free flour, baking powder, sugar, salt and dairy free margarine and blend with a fork until the margarine is well combined and the mixture looks like small crumbs.
Add rice milk gradually and mix it in with a spoon to form the dough. 
When the dough is mixed, use a tablespoon to create equal spoons of dough on the baking paper, placing them a few centimeters apart (should make 10-12 tablespoons). 
Bake for 10-15 mins or until a cake tester comes out clean.

Comments after eating Scones:
YUM! I have missed the taste of hot scones with melted margerine! Delicious, a little bit sweet and so soft! Perfect with golden syrup, margarine or jam! Reheats well in the microwave.

What I would do different:
The proper way to make scones involves using a round to cut the floured dough into circular buns. However this method didn’t work for me and so I found spooning to be just as effective, or better. Next time I will space them out on the tray in an even pattern!

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