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Gluten Free Scones


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Ingredients

9 portion(s)

  • 250 grams Self Raising Flour, gluten free
  • 1 teaspoon baking powder, gluten free
  • 50 grams Butter, (room temperature)
  • 50 grams caster sugar
  • 1 medium egg
  • 150 grams Milk
  • 1 Beaten Egg, for glazing (optional)
  • 1-2 teaspoons raw sugar, for sprinkling (optional)
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Recipe's preparation

  1. Preheat oven to 220 degrees (200 fan forced).  Grease and line with baking paper the baking tray.


     


    Place flour, baking powder, sugar and butter into TM bowl and mix for approx 5 seconds on speed 8 until the mixture resembles breadcrumbs.


     


    Add egg and milk and mix for 5 seconds on speed 5 until dough almost comes together.


     


    Set dial to closed lid position and mix for 20 seconds on interval speed to give a smooth consistency.


     


    As it is tricky to roll and cut this mixture, it is easier to scoop 7 to 9 mounds of the mixture with an ice-cream scoop on the to the lined baking tray.  If you like, brush some beaten egg over the top of each and sprinkle over the raw sugar.


     


    Bake the scones in the centre of the oven for 15 minutes or until they are a light golden colour.  


     


    Remove from oven and tray and allow to cool.  Serve scones warm with your favourite spread and cream. Our favourite is the EDC lemon butter or marmalade.


    (Recipe adapted from The Whitehall Hotel, Dorset)

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • BLITZ UP the chia seeds in the thermomix first -...

    Submitted by SallyAddison on 6. March 2020 - 21:47.

    BLITZ UP the chia seeds in the thermomix first - then soak in water (in a bowl) and add in when the egg would be required.

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  • Has anyone tried these with an egg alternative?...

    Submitted by SallyAddison on 11. June 2019 - 16:38.

    Has anyone tried these with an egg alternative? I’m currently soaking 1TBL linseeds...

    i also used nuttelex instead of butter

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  • Wow! These are amazing! I did

    Submitted by Bella.0579 on 28. November 2016 - 20:18.

    Wow! These are amazing! I did a few things differently

    I used 2 small eggs 

    I used raw sugar & milled for 5 second speed 9

    I put into a square muffin tin for shape 

    I only baked for 9-10 minutes

    But wow they were delicious! Thanks for sharing  Love

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  • Thank you, these were

    Submitted by karen.herbert3@bigpond.com on 24. May 2014 - 20:46.

    Thank you, these were absolutely delicious and very easy. The ice cream scoop tip was very helpful.

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  • Just making now, a little

    Submitted by JMRainbow on 20. March 2014 - 20:51.

    Just making now, a little sceptical. I put in only 100mL of milk and the mixutre is a thick, pancake type batter. It holds its shape so here's hoping! Have been GF since before Christmas and haven't had scones in what feels like a lifetime! tmrc_emoticons.)

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  • These were a great recipe for

    Submitted by OscarJet on 18. November 2013 - 13:07.

    These were a great recipe for my extremely fussy coeliac daughter. Hoping she will also take one in her lunchbox!

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  • We tried making these and

    Submitted by Judelbugs on 6. July 2013 - 10:50.

    We tried making these and they are very nice hot. I used some whey in my recipe as I have been making my own yogurt and we like 'no waste". I also used raw sugar instead of caster sugar.

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