Yes, you read it right. Grain free.
For those of you who suffer an intolerance to all grains, this one’s for you. This is a recipe for plain scones – I’m still experimenting with pumpkin scones and will let you know when I have success.
- 1 1/2 cups of a mix of soya and tapioca flours. I use just over 3/4 cup of soya and just under 3/4 cup of tapioca.
- 3/4 teaspoon baking soda mixed with 3/4 teaspoon citric acid. (Citric acid can be found in the baking isle of a grocery store. If you’re not allergic to rice you could use baking powder.)
- 30g butter
- 1 tablespoon castor sugar
- 1/2 cup milk
- pinch salt
- Mix the flours, baking soda, citric acid, sugar and salt together
- In a separate bowl, beat the butter until soft
- Add half the flour mixture and mix well
- Add the remainder of the flour mixture then the milk
- Mix to a soft dough on speed 1
- NOTE: This mixture is extremely moist. My attempts to knead lightly on a floured board were less than stellar. In future I plan to spoon the mixture out and pat it into shape on a baking paper-covered slide. They don’t rise much, so mould them to roughly the size you wish the finish scone to be
- Bake in a hot oven 10 – 15 minutes. (I suggest about 200C)