Every bit as good as the white flour counterpart - these scones are light, fluffy with a crunchy top and bottom. Perfect scone and gluten free! This recipe can be found on the Bob's Red Mill Sorghum Flour - I've adjusted it slightly.
Author: Kerry Wennersten
1 1/4cupSorghum FlourI used Bob's Red Mill
1 1/2teaspoonCream of Tartar
1teaspoonXanthan GumHealth food shop or aisle in your supermarket
4tablespoonssugarI used Xylitol
4tablespoonsbutter cut into small pieces
1large egglightly beaten
2tablespoonsmilkcow, soy, nut, rice for brushing the top of the scones
Preheat oven to 200 degrees C or 400 degrees F.
Grease baking tray and line with baking paper.
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.
You can bake the scone as one large damper and then cut into wedges when it's cooked. Either way they are delicious.
Coconut Oil Post - Gluten Free Sorghum Flour Scones https://coconutoilpost.com/gluten-free-recipes/gluten-free-sorghum-flour-scones/