Makes 6 scones
1 tbsp chia seeds
4 tbsp milk
60g organic white rice flour
50g organic tapioca starch
40g organic gram flour
1tbsp caster sugar
2 level tsp baking powder
1/2 tsp guar gum
- Preheat your oven to 180 degrees. Prepare a baking sheet with some baking parchment sprinkled with white rice flour.
- Put the chia seeds and milk into a basin, and beat the egg into them, set aside.
- Sieve the dry ingredients into a bowl, and rub in the butter with your fingertips. Beat the egg/chia/milk mixture again to prevent the chia seeds from clumping together, and with a silicone spatula, combine the wet and dry ingredients in the bowl - it will be much wetter and stickier than a wheaten scone dough, more like a very stiff batter.
- Dividing the mixture roughly, drop 6 spoonful’s of the mixture quite close together onto the prepared baking sheet, and pat the tops with a wet finger to flatten them - don't squash them down. Bake for 15 - 20 minutes.
- As the scones rise in the oven they join up and support each other a little, but it won't be a deep scone as it doesn't have the same structure as flour that contains gluten. When they are done, slide the parchment with the scones now joined together onto a on a cooling rack, and serve warm or cold.
- Alternatively you can also achieve a traditional deep scone by buttering a straight-sided muffin tin, and putting waxed discs into the holes first to make sure the baked scone drops out easily - 1lb jam pot waxed discs work very well for this purpose.
The recipe can also be used for savory scones by leaving out the sugar and experimenting with adding herbs, cheese, seaweed etc.