Gluten-Free Lemonade Scones
In the photo above the scones in the front are the gluten-free scones and the scones in back ground are made with wheat flour. They even turn out better that the wheat flour scones. And yes I left the wheat scones in the oven for to long. Whoops. lol.
For this recipe I find that the secret to success is in the brand of gluten-free flour that you choose. I choose to use a gluten-free flour called "Well & Good." I have tried so many other gluten-free brands of gluten-free flours and I just find that this brand really works so much better for scones, whether they are lemonade scones or the traditional scones. I do use a couple of other brands of gluten-free flours for other recipes. In the photo above is a photo of the Well & Good flour. This flour is also an Australian owned company and an Australian made flour.
Ingredients:
3 cups S.R. Flour (sifted),
1 cup cream (I use lactose free cream)
1 cup of lemonade
Pinch of salt
Method:
Mix all ingredients together to a soft sticky dough.
Turn dough onto a lightly floured surface and cut into scone shapes.
Brush with a little milk.
Bake in a very hot oven at 230c for about 15 minutes or until lightly golden brown.
Wrap in a cloth while still warm until ready to serve up.
Serve up with your favorite jam and cream or just butter.
I do hope you enjoy these as much as we enjoy them.
Please feel free to leave any comments or questions.
Comments
Post a Comment