I made these delicious gluten free scones last weekend when the rain was pouring down and there was the sweet scent of plum jam with vanilla cooking on the stove. The thing about gluten free scones is that no matter what you make them with they never seem to match up to there gluten/white flour counterparts. That is until now. These scones are everything that your white flour scone is – they are soft and fluffy on the inside and have that lovely crusted top and bottom. Often I don’t try to reinvent food to get a gluten free replica but when I discover one that delivers and is so much better for you than why not. If not for me then the kids will love them!
Find the recipe for the Sugar Free Plum Jam here.
Gluten Free Sorghum Flour Scones
- 1 1/4 cup Sorghum Flour I used Bob's Red Mill
- 1/2 cup Tapioca Flour Arrowroot
- 1 1/2 teaspoon Cream of Tartar
- 3/4 teaspoon Baking Soda
- 1 teaspoon Xanthan Gum Health food shop or aisle in your supermarket
- 1/4 teaspoon salt
- 4 tablespoons sugar I used Xylitol
- 4 tablespoons butter cut into small pieces
- 2/3 cup plain yogurt
- 1 large egg lightly beaten
- 2 tablespoons milk cow, soy, nut, rice for brushing the top of the scones
- Preheat oven to 200 degrees C or 400 degrees F.
- You can do these next steps in a food processor if you wish otherwise I did mine by hand.
- Place flours, cream of tartar, baking soda, xanthan gum, salt and sugar in a bowl or the food processor bowl.
- Mix to combine.
- Add cold butter and either pulse with food processor or rub between fingers with the flour to form a breadcrumb consistency.
- Combine the lightly beaten egg and yogurt.
- Pulse for about 10 seconds or mix with hands until dough forms.
- Turn dough onto a clean work surface.
- Knead lightly and then roll or press dough into a large circle about 8 inches and about 3/4 of an inch thick.
- Cut scones using a cutter or the edge of a glass.
- Place scones close together on the baking tray.
- Brush tops of scones with milk.
- Bake for 12-15 minutes.
Hope you enjoy them!