August 15, 2018
The following scone recipe appears as a date scone version in the Gluten Free Goodies Recipe Book, but I’ve discovered that since we improved the bread recipe formulation, the scones have gone up a step in the world as well! So here they are again, in my favourite form – sultana with a sprinkle of cinnamon sugar on top.
These are wonderful straight out of the oven, with butter (and a cup of tea, and a book, and a cat...) but they also freeze well and can be reconstituted very happily with a short burst in the microwave - about 40 to 50 seconds works very nicely.
1Preheat the oven to 200°C, fan bake if possible
2Mix the flours and baking powder together in a large bowl.
3Whisk together the yoghurt, eggs and oil.
4Add the liquid ingredients to the dry mix, add the sultanas, and stir thoroughly.
5The mix will be quite wet and sticky. Don’t panic, it’s supposed to be.
6Scrape the mix out onto a well-floured benchtop. Use plain white rice flour or some pikelet and waffle mix for this.
7Using floured hands, pat the mix into a rectangular shape about 2cm thick.
8Brush the top with water and sprinkle with cinnamon-sugar mix.
9Cut into about 16 pieces and transfer to a baking tray – this will be a bit messy but don’t worry, the general shape is preserved, and it’s the taste that matters, anyway!
10Bake at 200°C for 15 to 20 minutes or until lightly browned and cooked through.
11Remove to a wire rack and wrap in a tea towel to cool slightly before devouring.