Masterchef is back on our screens in Australia and this week I noticed that one elimination challenge was to make scones. It always surprises me when an amateur cook says they’ve never made scones. Making scones is such a good technique to have because they can be whipped up quickly when unexpected visitors arrive. Coeliacs and egg allergy sufferers need not miss out on this classic afternoon tea favourite. This recipe uses just three ingredients and works fabulously every time. There is some technique involved which I’ll explain as I go.
3 cups gluten-free self raising flour
1 cup of thickened cream (check it does not contain wheat thickeners)
1 cup of lemonade
Preheat the oven to 230 C/450 F. Line a baking tray with baking paper.
Sift the flour into a largish bowl and make a well in the centre.
Add the cream to the well and then not quite all of the lemonade . I like to keep a little (about 50 ml – 2 oz) aside as sometimes the full cup is too much for the mix.
Using a knife, mix in the wet ingredients. Make sure that you do not overwork the dough, you just want to bring it all together. If you need to, add the remaining lemonade to bring it all together. Don’t worry if it’s a bit sticky. In my experience a little sticky is better than too dry.
Flour a board with a little of the gluten-free flour.
Transfer the dough to the board and pat out until it is about 2 cm thickness (a bit less than an inch). Don’t roll it or knead it.
Using a cutter dipped in flour cut out the scones and place on the baking tray. Make sure the scones are placed next to one another as this helps them to rise. Don’t worry if the cutter gets a little sticky. Again, if the scones are a little sticky they turn out better because with the leftover dough you can push it together and cut again without them getting too dry or overworked.
Brush the tops with a little milk.
Cook in the oven for 12-17 minutes. My oven is not fan-forced and the scones take around 17 minutes to cook. They will be cooked when they are a little browned on the top and underneath.
Make sure the oven is pre-heated to the correct temperature. Scones need quite a hot oven to cook properly.
Don’t overmix the dough or it will get tough and the scones won’t be light and fluffy.
Don’t worry if they are a little sticky.
My scones usually rise well. Traditionally scones are broken in half but I find that these are so light and fluffy that they don’t hold together so well when broken in half so we just top them whole with cream and jam and eat them like that.
In my house the scones disappear quickly but if there are any leftover make sure you freeze them. These scones do not keep well if not frozen. The next day they are dry and horrible. If you have frozen them just pop them in the microwave to reheat and they will be fine.
As mentioned, these scones disappear quickly and there are usually none leftover to freeze. We eat them with whipped cream and jam.