I have quite a few different scone recipes. This one is my dad’s favourite. I have to admit I like making them as they are quite quick and easy to make. For me I do find them a little doughy, but that’s why my dad loves them. From memory though when I used to make lemonade scones many years ago they had the same slightly doughy texture so I think this is just how lemonade scones are meant to be.
I use a cookie cutter that is approximately 5cm in diameter, so the scones a fairly small. Using this cookie cutter this recipe makes around 15 scones, however, if you use a glass cup or larger cookie cutter it will obviously make less scones.
They are tasty plain, with butter/nuttelex, with jam, with jam and cream….you get the idea…eat them how you like to eat scones.
So, without going on too much about them, here are my dad’s favourite gluten free scones (yes, he is gluten free too!)
|Prep time||Cook time||Total time|
|2 mins||15 mins||17 mins|
Author: Tracey Francis of Essential Olie
- 2 cups Sweet Sorghum / Rice Blend of Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Guar Gum
- 1 teaspoon Vanilla Extract or Powder
- ¼ cup Cream (Dairy, Lactose Free or Non-Dairy ie coconut)
- 1 cup Lemonade
- Preheat oven to 200°C (fan forced).
- Sift flour, baking powder and xanthan gum into a large mixing bowl.
- Make a well in the centre of the flour.
- Add cream, vanilla powder/extract and lemonade to flour and mix well with a mixing spoon. It should be sticky.
- On a floured bench (or greaseproof paper with flour) pat down mix til it’s at the desired thickness (usually around 2-3cm), cut with a cookie cutter or glass cup and put onto greaseproof pan.
- Bake for 15 minutes.
- Allow to cool slightly then eat.