Mini Scones!

Tuesday, 8 November 2011

No it’s not summer, there are no strawberries and cream.  It’s grey outside and you just sat next to a man who smells on the train home from work.  But there are scones warm from the oven with butter and jam (not the homemade one, we ate that!) and on a cold, grey day that’s more than enough.  These scones are light and buttery, studded with sultanas they melt in the mouth.  Brew up your favourite tea (because you have to have tea with scones) and eat as many as you can allow yourself.

Slightly adapted from Healthy Gluten-free Eating by Darina Allen and Rosemary Kearney
275g/10oz brown rice flour
50g /2oz tapioca flour
4 teaspoons gluten free baking powder
2 teaspoons xanthan gum
1 teaspoon salt
2 tablespoons organic golden caster sugar
110g/4oz butter diced
110g/4oz sultanas or other dried fruit
2 eggs
175ml/6fl oz natural yoghurt (I used sheep milk yoghurt)
Egg wash
Preheat the oven to gas mark 9, 250°C
Sift the dry ingredients in to a large bowl and mix well.  Add the butter and rub in to the flour to form breadcrumbs then add the dried fruit and gently fold in.  In a separate bowl whisk the eggs and yoghurt until well combined.  Make a well in the centre of the flour and pour in the egg and yoghurt mixture.  Combine to make a soft dough. 
Turn the dough out on to a rice floured surface and knead gently.  Shape the dough in to a round and roll out to about 2.5cm thick.  Using a 5cm cutter stamp out the scones and place them on a rice floured baking sheet.  Brush with egg wash.
Bake for 10-15 minutes until golden brown on top.  Move the scones to a wire rack to cool.  They are delicious warm or cold with butter and jam and a cup of tea.
Makes 15 to 18 scones.

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