Stick with the method in this recipe - if you haven't made it before and you're expecting a nice soft scone dough to cut rounds from, it will surprise you! Instead of a soft dough it makes a sticky disc that you smooth with an egg and milk mixture and your fingers, the addition of chia gel turns the mixture into lovely scones with a good flavour.
A gluten-free scone is often dry in the mouth and a bit tasteless, but serve these warm with butter or clotted cream and jam and you'll find people sometimes won't know the difference.
Makes a round of 6 scone triangles.
1 tbsp chia seeds
1 medium egg
4 tbsp milk
60g white rice flour
40g maize flour (not starch)
30g tapioca starch
20g potato starch
1½ tsp baking powder
½ tsp guar gum
1 tbsp caster sugar
1 pinch salt
35g unsalted butter
Pre-heat fan oven to 180℃, cut a square of parchment paper and butter it, have a baking sheet ready.
Added by: gfshiptonmill
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.