Recipes
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Gluten Free Scones

Gluten Free Scones

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  • Recipe by Dr Sue Shepherd
  • Serves 10-12
  • Prep Time 10 minutes
  • Cooking Time 15 minutes
Ingredients
  • 150ml Vitasoy Soy Milky Lite
  • 1 egg
  • 1 cup (170g) gluten free cornflour
  • 1 cup (125g) tapioca flour
  • 1/2 cup (45g) soy flour
  • 1 tsp xanthan gum
  • 2 tsp gluten free baking powder
  • 3 Tbsp caster sugar
  • 80g dairy free spread
Instructions
  1. Pre-heat oven to 200oC. Line a baking tray with greaseproof paper.
  2. In a small bowl, whisk Vitasoy Soy Milky Lite and egg.
  3. Sift flours, xanthan gum, baking powder and sugar into a medium bowl. Rub in dairy free spread with fingertips until the mixture resembles fine breadcrumbs. Add the Vitasoy Soy Milky Lite and egg mix all at once. Use a metal spoon to mix together until the mixture begins to hold together.
  4. Then bring dough together with your hands. Turn the dough onto a lightly floured surface and knead gently about 4-5 times with your hands, by pressing and then turning, until the dough is just smooth. Use a lightly floured rolling pin to roll out the dough until about 2 1/2 cm thick. Dip the cutter into cornflour before cutting out each scone. Use a scone-cutter (5cm diameter) to cut out the scones. Place scones on prepared baking tray.. Bake in pre-heated oven for 12-15 minutes or until golden and cooked through. Serve warm with jam.

Note: Xanthan gum can be purchased in the health food aisles of major supermarkets, or health food stores

Nutritional Analysis – Amount per Serve
Energy 679.35kJ
Protein 2.56g
Total Fat 4.91g
Saturated Fat 1.18g
Carbohydrate 27.57g
Sugar 5.25g
Sodium 381.11mg
Calcium 53.18mg