Gluten Free Sorghum Flour Scones
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.
Servings: 4
Ingredients
- 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
Instructions
- 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.
Notes
You can bake the scone as one large damper and then cut into wedges when it's cooked. Either way they are delicious.