SOFT, CRUMBLY GLUTENFREE SCONES - PERFECT FOR SUNDAY MORNINGS.
Scones are such a delicacy that works as just as well with butter & jam, as with a dollop of hazelnut&chocolate cream.... This recipe makes about 12 scones. And it's so easy you can make it any day of the week:
- 400 g Buns & Brioche mix
- 1 tsp salt
- 50 g sugar (we actually use a liiiitle coarser cane sugar rather than too fine white sugar)
- 70 g cold, cubed butter
- 300 g milk
- Egg yolk for egg wash
Mix all the dry ingredients together.
Add in the butter cubes and make a crumble (either with your hand where we use a plastic glove; or by pulse-mixing together the dry ingredients with the butter in a mixer). It should be a bit lite fine breadcrumbs.
Pour in the milk and mix well (we use a spatula to mix in a bowl, but you can also use a padel-mixer). Once mixed (about 5 minutes), flour the dough and place on a baking paper. Roll out the dough (or shape with your hands) to about 2 cm thickness, move the baking paper to a cutting board (or baking sheet) and place in the fridge for 30 minutes to make the dough cool down and become easy to work with.
Turn on the oven at 200 degrees C (convection / fan) or 220 (normal oven).
After 30 minutes - take out the dough and with a 5cm ring, cut out the scones. We have a small plate with (brown) rice flour that we "dip" the ring into so the dough doesn't stick.
Once they're cut - place them apart on the parchment paper and brush the tops with egg wash - only the top, do not the egg wash run down the sides. Place in the FREEZER for 15 minutes. Once out, brush the top again with egg wash (again only the top, not the sides). The place in the oven.
Bake for 12-15 minutes - we turn around the baking sheet after about 7 minutes.
Take out once they're golden brown, place on a grate and let them cool a little.
Enjoy.
