BRAG: I've nailed it.
I think I finally understand Gluten Free flour. Kind of. I mean, I was making stuff up as I went, but this worked. It really did! It's not textbook, it goes against the rules of baking, but the results are delicious. And I hope it wasn't a fluke and that next time, things all pan out just as well. It would be great to hear your feedback if you try the recipe.
Please enjoy these with butter, cream, jam, tea, whatever you fancy!
250g gluten-free flour (I used Dove's Farm)
75g ground almonds
pinch of salt
50g unsalted butter
50g caster sugar (golden or white, it's up to you, I used golden)
Makes 6-10, depending on size.
Pre-heat the over to Gas Mark 5 and line a baking tray with baking parchment.
Put the flour, almonds, and salt in a bowl and briefly mix with a wooden spoon.
Cube the butter into approx 1cm cubes, add to the flour and rub the ingredients together with your finger tips until the mixture looks like fine breadcrumbs. This may take five minutes or so - be patient.
Add the sugar and mix.
Make a well in the centre of the mixture.
Crack just one of the eggs into the well and add the milk.
With a fork, mix the egg and milk together and slowly radiate outwards to mix in the flour mixture. Keep going until everything is all well combined.
Now here is where baking methods collide. Separate the other two eggs and whisk the whites until they form floppy white peaks - this shouldn't take too long as it's not much to whisk, but you can do it with an electric mixer if you want to speed the process up, or if you don't need to exercise your bingo wingos (liar!).
Fold the egg whites into the flour mixture and add the sultanas. Keep folding until you have what seems like a really wet dough, almost like a thick batter! Do not panic. It should be this way.
Flour a clean surface and tip the dough onto the surface.
Knead the dough until it is smooth and drier, keep flouring the surface if the dough sticks.
Push the dough out with your hands until it is 2cm thick.
Using a cutter of your size (I went for medium / large), cut out the scones from the dough and place on the baking parchment. I got 7 out of the mixture.
Mix the two remaining egg yolks in a bowl and, with a pastry brush, lightly brush the top of the scones to make them golden once baked.
Depending on their size, bake the scones for 15-25 minutes on a middle shelf of the oven.
Let cool (slightly or completely), before serving with clotted cream and raspberry jam.
With love and gluten-free floury hugs xx