Inspired by finding a recipe from an Aussie with Crohns for grain free #SCD English scones I thought I would have a go at making a grain free traditional english cheese scone. Check out more Specific carbohydrate diet recipes on scdelish.com
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I’m very pleased to say they turned out well and tasted great ,
Here is the recipe
Grain free Cheese scones
1 1/2 cups Almond flour
1/8 cup coconut flour
1/4 tsp bicarbonate of soda
1/4 cup butter or coconut oil
1 heaped cup of a good strong cheese
1/4 cup Almond milk
1 large egg
good pinch of salt
(optional extra for herby scones 2 tsp mixed herbs or herbes de provence )
Pre heat oven 180c
Put ground almonds, coconut flour and bicarbonate of soda in a bowl
add butter or coconut oil and rub into the flour
add grated cheese and salt
add egg and almond milk
the mixture is quite wet
dust surface with almond flour ( ground almonds )
flatten slightly with your hand
cut out 6 cheese scones
put on a lined baking sheet
bake in pre heated oven 180c for 15 mins
cool on a wire rack
add butter and enjoy!
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This is a tried and tested simple cheese scone recipe, tastes and looks a good as regular gluten Scones.
250g gluten free SF flour
2tsp baking powder
1tsp of Isabel’s baking fix ( Optional- I think it really helps the texture to be light and airy )
125g cheese a strong Cheddar or mix with Red Leicester
Pre heat oven to a hot 220c.
Put flour, baking powder and baking fix in a bowl add cubed butter.
Rub together with finger tips,
add grated cheese , egg and milk. Mix together with a knife.
The dough will be sticky, handle as little as possible.
Put on floured surface and form into a ball.
Pat down lightly or roll out. I find patting with palm works fine.
Use a cutter to cut out 6 large or 12 small cheese scones. brush just the tops with egg or milk.
Put in hot oven for 10 mins.
After 10 minutes they should be smelling delicious and golden brown. cool on wire rack then enjoy with some butter.
Wimbledon starts today, what better time to make some gluten free scones for an afternoon cream tea!
I started with a clean work surface very important when baking for Coeliacs or gluten sensitive friends and family. Also I pre heated the oven to 220c
250g SR Flour gluten free
2 tsp baking powder ( gluten free )
1 tsp Isabels baking fix (optional )
1 large egg
80g butter unsalted
a little milk up to 100ml
I weighed 250g of gluten free S R flour into a mixing bowl. To which I added 2 tsp of GF baking powder, both were from Doves farm . Then I added 1 tsp of Isabels GF baking fix, this is the first time I have added this. It should improve texture and extend shelf life. I then mixed the dry ingredients together.
Next I added 80g of real unsalted butter, chopped and rubbed with fingertips until it resembled breadcrumbs.
Finally I added 1 egg and 100ml of milk. add gradually until it comes together to a ball using a knife. The dough will feel very soft, don’t worry! this is normal and with a little flour on your work surface the scones will be perfect.
I rolled out the dough quite thickly and using a cutter cut out 6 scones and popped on a baking sheet with greaseproof paper cut to size. They look especially good if you egg wash them on top.
The scones went in the hot oven 220c for 10 mins. They should look a lovely golden brown on top .
I cooled them on a wire rack then served with a low sugar jam. I use St Delfour strawberry jam. To top the whole thing off I added thick double cream.
Best eaten the same day, Scones also freeze well.
Perfect for a summers afternoon . whatever the weather!