GF NF
Makes 10 scones
What you need:
30 mls of neutral oil (any cooking oil)
1 red onion, chopped finely
300 grams of plain gluten free flour (I used the Edmonds brand)
14 grams of baking powder
6 grams of salt
2 grams of dried thyme (or about 2 teaspoons)
100 grams of salted butter
1 egg, plus an extra egg for an egg-wash
125 mls of milk, plus an extra 30 mls of milk for an egg-wash
100 grams of goat cheese
Extra flour or white rice flour for preventing sticking as the dough is rolled and shaped
What to do:
1. Turn on the oven to 180°C to preheat and line a large baking tray with baking paper (or grease the tray to prevent sticking).
2. Heat the oil in a frying pan and, once hot, add the chopped onion and fry until soft and cooked through. Remove from the heat once the onion is cooked.
3. Place the cooked onion, flour, baking powder, salt and dried thyme together in a large bowl. Add the butter and rub into the dry ingredients in the bowl until everything is mixed together and the mixture resembles breadcrumbs. This can be done by hand or with an electric mixer.
4. Add the egg and milk to the bowl and mix together to make a soft dough. Different gluten free flours absorb different amounts of liquid, so you may need to adjust the quantity of milk accordingly until you get a soft dough. Again this can be done by hand or with an electric mixer.
5. Crumble the goat cheese into the bowl with the dough and carefully and briefly fold the cheese into the dough. The goal is to distribute it throughout the dough without breaking it up into little pieces. I’d recommend doing this step by hand with a spatula, even if you used electric beaters for steps 3 and 4.
6. Lightly flour a work surface, such as a kitchen counter, with extra flour or white rice flour. Place the dough on the floured surface and then roll out until the dough is about 2 cm high. Use a little flour as needed (but as little as possible) on the dough and rolling pin to prevent sticking.
7. Cut the dough with a circle cutter into rounds. Reroll and cut the dough until all of it has been cut into rounds. My cutter had a diameter of 7 cms. If yours has a different diameter, you may end up with a different number of scones to mine and my need to adjust the baking time up or down, depending on the size of your final scones.
8. Place the scone rounds on the lined baking tray.
9. Mix together the extra egg and 30 mls of milk to make an egg-wash and then brush the top of each scone with the egg-wash.
10. Place the baking tray in the middle of the preheated oven for 15 to 20 minutes, or until the scones are golden-brown on top and baked through.
11. Remove the scones from the oven and place each on a cooling rack to cool down.
12. Eat shortly after baking (ideally with lots of butter!) or cool completely and freeze for later use. If not eaten straight away and not frozen, the scones may need to be briefly re-heated in a microwave to soften before eating.
13. Enjoy!
Some, Some and Some 