I have never had a great deal of success baking scones but when you add the requirement to be gluten-free into the mix it really becomes a challenge.
A few years ago I acquired this book and I have mastered the scones. I think the trick is the flour blend which is explained in the beginning of the book.
I use the following to make 1kg of plain gluten-free flour and use the Kitchen Aid mixer to thoroughly blend the flours before storing in an airtight container.
340g brown rice flour
340g potato starch
120g quinoa flour
Here is the original scone recipe from the book.
Please note that it has 900g of flour so makes a large batch. I make a half mix because that is what will fit in my mixer. I used a half mix for this batch of over 30 scones.
As usual, I have adapted both the recipe and the method. I make savoury cheese scones to serve with homemade soup but there is no reason that you could not make sweet scones.
400ml warm milk
40g psyllium husk
450g gluten-free flour blend (see recipe above)
8 teaspoons baking powder
1 teaspoon smoky paprika
Pinch of salt
1 tablespoon finely grated parmesan cheese
1 tablespoon nutritional yeast
1/2 cup grated cheddar cheese
20ml apple cider vinegar
Combine milk and psyllium and set aside. Combine dry ingredients and cheese. Grate/shred the cold butter into the flour mixture. Add the eggs and vinegar to the psyllium mixture then add to the flour mixture. Combine until you have a soft dough. I use the Kitchen Aid stand mixer for this but can be done by hand.
Lightly knead and shape to a rectangle of the desired height. Use a knife dipped in flour to cut the pieces and then arrange on a baking tray or two. Be sure to allow enough space between the scones for even cooking. Brush with milk and bake at 180C for about 15-17 minutes.
Whilst this is far from a ‘traditional’ scone recipe, it does provide a very acceptable gluten-free alternative which most people who do not have any gluten retrictions are more than happy to eat.