There’s no need to stay away from scones any more if you follow a gluten-free diet. These fluffy bombs use xantham gum to recreate the comforting textures of scones that we all love. We’ve given them a flavour boost by added crunchy cornflakes, honey and buttery macadamias.
You don’t need to miss out on the sweeter things in life because of gluten-intolerances or Coeliac disease. But, it can be hard to find indulgent treats you’ll actually enjoy. If you make your own at least you know what’s going into them. These home made baked scones are the perfect combination of sweet, soft, crunchy and just plain yum!
1.Preheat oven to 220°C/425°F fan-forced (this recipe must be baked in a fan-forced oven). Line a large oven tray with baking paper.
2.Sift flour, baking powder, xanthan gum and salt into a large bowl. Coarsely grate cold butter into the bowl; rub in until mixture resembles coarse breadcrumbs. Stir in 1 cup (40g) corn flakes and the macadamias.
3.Stir the buttermilk, honey and vanilla together in a small jug. Using a butter knife, cut liquid through flour mixture until it starts to clump. Turn out onto a gluten-free-floured surface; knead gently for 30 seconds or until dough just comes together. (Don’t over work the dough or your scones will be tough.)
4.Press dough out until 3cm thick. Using a 6.5cm gluten-free-floured cutter, stamp out 10 rounds, pressing dough scraps together as needed. Place scones, side-by-side almost touching, on lined tray. Scatter with remaining corn flakes.
5.Bake scones for 25 minutes, covering with foil for the last 10 minutes of the cooking time, or until top is golden and base sounds hollow when tapped. Serve scones warm drizzled with extra honey and cream.
Scones are best eaten warm on the day they are made or can be frozen for up to 2 months.
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