A cheesy crunchy GF scone that goes very well with warming winter soups.
Makes 6, or one large one
Oven temp 220C
5 mins prep, 10 mins cooking time
2oz Brown Rice Flour
1oz White Rice Flour
1oz (1/4 of total dry) Starch. I use Arrowroot/Cassava or Tapioca Starch for more of a scone texture. Potato Starch makes for more of a biscuit/crunchy texture.
1oz grated cheese
1oz grated butter
1 tsp baking powder
Salt 'n pepper
Oregano or herb of choice
Milk to make into a pliable dough
Pre-heat oven and non-stick baking tray for scones. Seive and weigh all dry ingrediants straight into a bowl on the scales. Weigh and grate cheese and butter into same bowl, season, and add half teaspoon of oregano.
Add milk one tablespoon at a time until the dough just holds togther and can be kneeded in the bowl into a ball of dough, (you don't want it to be wet so be careful when you add the milk - one dsrtsp at a time.)
Roll the dough out betwen two pieces of greaseproof paper (this stops the dough sticking to the rolling pin) so that you have a 7inch round about 5mm deep. 1cm deep if you want more of a deep scone.
Use a scone cutter to make 6, or bake as one round and cut into slices for serving.
Slide scones straight onto hot baking tray in oven and time for 10 minutes. Ready when just turning golden. If you tap the base and they sound hollow they are ready. If not, cook for 1-2 minutes more.
Cool on a rack, can be eaten warm.
Added by: emma
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.
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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.