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.
- Put the chia seeds and milk into a small bowl and beat together with an electric hand whisk to start the gel forming, add the egg and continue to beat, set aside to thicken.
- Weigh the dry ingredients into a larger bowl and rub the butter into the mix with your fingertips. This can also be done in a food processor.
- Whisk the milk/egg/chia mixture again to disperse clumps, and using a silicone spatula, mix it with the dry ingredients to form a stiff paste.
- Shape this by hand into a flattened disc, place on the parchment paper and continue shaping it to measure approximately 13cm across and 15-20cm deep; add a splash of milk to the egg mixture bowl and use this residue to smooth out the scone shape to the right size with your fingers - this will also give it a lovely golden colour.
- Cut the scone in half with a knife, then cut each half into 3 by cutting from the centre to the outside, slightly dragging the knife to separate the scones from each other - this gives them a little more room to rise during baking and ensures the centres are properly baked.
- Slide the parchment paper and scones onto the baking sheet, bake for 20 minute in the centre of the oven.
- Remove to a wire rack to cool, and serve with jam and cream and a pot of tea.