|
|
Order Gluten Free Goodies online
You can order products online and have them delivered direct to your door by using our
online ordering form...
Or purchase from
a retail store
Find a retail store near you that sells Gluten Free Goodies products!
Sign up for Bread Board e-News
Fill out the form below and we will keep you up to date with new products and special deals for members.
|
Scones
The scone recipes all use hybrid flours and require a bit of extra guar gum to get a suitable texture. I have kept it to a minimum because I personally don't like large amounts of guar. You may find you want to try a bit extra - it's purely a matter of personal taste. Two of the recipes are modifications of the well-known "Waiheke scone" recipe using cream and lemonade. My daughter reckons these are better than the other, more traditional variety, so let me know what you think!
In all cases they're best eaten fresh (hot, even!), or otherwise frozen until needed. Just microwave them when you want them.
Scones 1 - 1 1/2 cups Gluten Free Goodies Bread mix
- 1 1/4 cups Gluten Free Goodies Pikelet and waffle mix
- 1 tsp guar (or xanthan) gum
- 3 tsp Gluten Free Goodies Baking Powder
- 2 eggs
- 150ml cream
- 200ml lemonade (preferably not the diet variety - I used Schweppes Classic Dry!)
Mix the flours, guar and baking powder together in a bowl.
Whisk the eggs and cream together, then add the lemonade to this liquid mix. Mix together quickly and pour into the dry ingredients. Mix quickly and turn out on to a "floured" board. I find the pikelet and waffle mix is good for this. Don't try to knead, just knock it into a square or oblong shape and cut into 12 pieces. Brush the tops with milk or water to stop them drying out and bake in a preheated oven at 230C for about 15 minutes. Keep an eye on them, since ovens vary!
Remove to a clean teatowel on a wire rack and consume as desired.
Scones 2
Recipe exactly as above, but instead of the 1 ¼ cups of pikelet and waffle, use 1 ¼ cups of cake and biscuit mix instead. The texture is a bit sloppier, but if you let it sit in the bowl for a minute it thickens up so you can handle it sensibly. Mixing and baking is exactly as for Scones 1. This is the one my daughter ranked as the nicest.
Scones 3 - 1 cup Gluten Free Goodies Bread mix
- 1 cup Gluten Free Goodies Cake and Biscuit mix
- 1 tbsp Gluten Free Goodies Baking Powder
- 1 tsp guar or xanthan gum
- 3 tbsp sugar
- 50g butter
- 2 eggs
- 3/4 to 1 cup milk and water (half and half or even 1/4 milk to 3/4 water)
Mix all dry ingredients, including sugar, in a bowl.
Rub in the butter to produce a fine crumbly mix.
Beat the eggs and add half a cup of the milk and water mix to them.
Add the egg mix to the dry ingredients and mix. If too dry, add more of the milk and water mix. It does need to be reasonably wet, but still handleable.
Turn out on to a floured board, and cut into pieces (probably 9 or 10). Brush tops with water or milk.
Bake at 230C for 10 to 15 minutes.
Remove to a teatowel on a wire rack to cool a little.
This is the one my husband thought was the nicest - my daughter thought they were too sweet!
|
|
|
