Gluten free scones are actually quite hard to master. Even the packet mixes, promising lovely fluffy gluten free scones, are all too often wrong. In preparation for this Valentine's Day we have decided to share our pink lemonade and cream scones. They are fool-proof and delicious, not to mention so pretty!
- 12 scones
- Preparation time
- 15 minutes
- Cooking time
- 15 minutes
- 2 1/3 cups gluten free SR flour
- 1/4 cup flaxseed
- 2/3 cup of cream (room temperature)
- 2/3 cup of pink lemonade (room temperature)
- gluten free plain flour for flouring the preparation surface
- 2 tbsp milk, to baste
- jam and cream, to serve
Preheat oven to 220℃.
- Line a large baking tray with baking paper
- Sift flour and baking powder into a bowl, add salt, flaxseed, cream and lemonade and stir with a spatula until it forms a dough. Add more flour to bring it together if necessary (gluten free flours vary in the amount of liquid they will absorb).
- Flour a board and gently knead the dough to bring it together, use your fingers to flatten the dough until it is about 3cm high. Use a cookie cutter to shape your scones, placing them on the baking tray as you go. Brush the tops of the scones with milk to help them brown.
- Put the scones in the oven and bake for 15 minutes or until golden brown on top. The best results will be achieved if the oven has reached 220℃ when the scones are ready to go in.
If you want your scones to pick up a tinge of pink (the lemonade isn't enough to make them pink, as you can see), then add a drop of pink food colouring but just one! Whip the cream to make it easier to spread on the scones, alternatively you could buy extra thick cream. Oh yum! Another great topping for scones is lemon curd.
- 150 calories per scone (without toppings)