The Perfect Gluten Free Scones
Are you tired of dry and crumbly gluten free scones?
I share my perfect Gluten Free Scone recipe with you and you can make these today!
If you'd like the recipe, here's the recipe that I shared last week
https://www.glutenfreeangela.com/coronation
Enjoy, and let me know what you think too!
Transcript
I'm Angela from gluten-free Angela, and over the years I have tried different
Speaker:types of recipes to make scones.
Speaker:And now I think I do have my ultimate scone recipe, although
Speaker:this will not be the end, honestly.
Speaker:We're up to the end.
Speaker:I will continue to develop it, but this is a beautiful recipe that I have.
Speaker:And every time I make them, people love them and I've got
Speaker:it down to a fine out now.
Speaker:So today, I just thought.
Speaker:Hey.
Speaker:Let me just share this recipe with you.
Speaker:Um, And it's really interesting that I go to so many different places and.
Speaker:scones are dry.
Speaker:Crumbly.
Speaker:there's hardle any taste in them or what you can taste is an
Speaker:absolute ton of baking powder.
Speaker:Um, We never know how old BR is you cooked through, into that scone.
Speaker:They explode and crumble and you're ending up with lots of different
Speaker:bits on the bottom of your place.
Speaker:It's really interesting.
Speaker:It goes to some of the.
Speaker:Top supermarkets and they're pretty bad.
Speaker:We go to.
Speaker:Uh, certain places to buy recipe books.
Speaker:And we tried them and theyre awful.
Speaker:And then some people's we sit back and they are incredible.
Speaker:And it's these incredible ones, that I really want to talk about.
Speaker:Um, Because it's all about the ingredients.
Speaker:Now, scones are something that uses up what you have hanging around the house.
Speaker:And let me explain what that means.
Speaker:Back in the day, years and years ago, scones were made to use up the milk, the
Speaker:cream, the butter that was on the turn.
Speaker:That's a Northern expression.
Speaker:Uh, being on the turn means it's about to go sour.
Speaker:Go off.
Speaker:And this is in the day where you didn't have a fridge.
Speaker:You may have a little larder with a marble slab and you would have milk that you kept
Speaker:in there cheese, butter, cream, et cetera.
Speaker:But they would only be there for a certain time.
Speaker:And by the following day, you know, that they would have gone.
Speaker:And it's also one of those ingredients that if, if something has gone slightly
Speaker:sour, you can use it up in scones.
Speaker:And that's what people use to do.
Speaker:And . Yes, I am going to be bold.
Speaker:And I'm going to say this.
Speaker:I see so many recipes at the moment.
Speaker:But say two ingredients, three ingredients.
Speaker:Now.
Speaker:Something may look like a scone.
Speaker:But it has to taste like.
Speaker:A scone.
Speaker:It really does have to taste like a scone.
Speaker:Um, And I've tried several of those recipes out there.
Speaker:They're encouraging you to use the lemonade or something like that.
Speaker:And to me.
Speaker:The taste is all wrong because there is no taste.
Speaker:To make a scone or a scone delicious.
Speaker:It needs fat in that it needs taste in there.
Speaker:So whether you're dairy free, Can't tolerate cow butter.
Speaker:You know, replace that with goat butter.
Speaker:can't tolerate cream, replace that with a replacement cream.
Speaker:You do need the milk, the yogurt, or the cream, the butter in there
Speaker:to give it that delicious taste.
Speaker:And if not, you are going to have flour and water.
Speaker:And flour and water.
Speaker:Isn't the greatest taste.
Speaker:And that's what I am saying about a lot of these recipes and
Speaker:you will either agree with me.
Speaker:Or disagree with me, but that's my opinion.
Speaker:And I think that do you know what..., if we're going to go to the trouble of
Speaker:making something ourselves, we're going to put . Our electricity, your gas or.
Speaker:Ah, cause it's going and we're going to take time to make these beautiful
Speaker:things, put them into the oven and then serve them up to our friends,
Speaker:family, or just to ourselves.
Speaker:It's worth getting something that tastes delicious.
Speaker:So.
Speaker:There are certain places that I will go to and the scones will
Speaker:arrive and they're slightly warm.
Speaker:And when I, when I press them like this, they delicious.
Speaker:I soft, the middle should always give it.
Speaker:Shouldn't be hard and firm.
Speaker:Off your soapbox, Angela, please.
Speaker:And it's really interesting, you know, when you go, whenever you buy scones,
Speaker:We're going to be wrapped in plastic, which is not great for the environment.
Speaker:They could have been there.
Speaker:There's no baked on date is there?
Speaker:. So that scone could be two days old.
Speaker:It could be five days old.
Speaker:How old is it?
Speaker:We just don't know.
Speaker:It's wrapped in plastic.
Speaker:When we look at the ingredients, there'll be some that we don't
Speaker:actually know what that means.
Speaker:What is that ingredient?
Speaker:What is that coloring?.
Speaker:What is that additive?
Speaker:We don't know.
Speaker:And when you do get them out, they tend to be pretty hard.
Speaker:if I have to eat these things, And come out of a packet.
Speaker:I tend to stick them onto the tap.
Speaker:So they get a little bit white, stick them in the oven to give them a bit emoji back.
Speaker:That's what people do in France with Baguettes when they've gone stale.
Speaker:The following day, they doused them in water.
Speaker:Get them quite wet on the outside, the do it croissants and everything,
Speaker:and then put them back in the oven.
Speaker:And it just helps to rehydrate them.
Speaker:And then the outside is crusty and the inside is a fluffier.
Speaker:But they still.
Speaker:Several days old.
Speaker:And there's still a lack of butter in them.
Speaker:There's still a lack of cream in them.
Speaker:There's still lots of lack of milk in them.
Speaker:So that's why I just think it's easier.
Speaker:I got up this morning.
Speaker:I thought, Ooh.
Speaker:It's Saturday is Eurovision song contest tonight.
Speaker:So you can tell where it is.
Speaker:You know, that's in the UK, so you can tell what year it is.
Speaker:We have another lovely lasagna.
Speaker:Gluten-free.
Speaker:Lasagne.
Speaker:And just to let you know, I have put dark chocolate in there as well.
Speaker:Uh, to offset the, because I've used a hundred percent.
Speaker:Chocolate.
Speaker:Oh, it's fabulous.
Speaker:And I even put in a tiny, tiny, tiny bit of something to sweeten it as well.
Speaker:Maple syrup.
Speaker:So my, oh, it's just going to taste amazing.
Speaker:But having that garlic bread.
Speaker:Gluten-free garlic bread.
Speaker:And we're having scones.
Speaker:Afterwards as well.
Speaker:So I thought, let me make a double batch this morning.
Speaker:So
Speaker:. These are 12 minutes,
Speaker:That's it.
Speaker:And they come up.
Speaker:They're beautiful.
Speaker:They're soft.
Speaker:They're delicious.
Speaker:I absolutely love these scones.
Speaker:So, um, That's why.
Speaker:I just want to encourage you too, to make some.
Speaker:Treat yourself and I'll tell you, right.
Speaker:I've got my recipe here on my phone for you.
Speaker:So, what you need is.
Speaker:340 grams of gluten-free self raising flour.
Speaker:Use, whatever one you have now in the UK, we have self raising flour.
Speaker:If you need to, if you only have plain flour in your country.
Speaker:Then you're just going to have to put a little bit of baking powder in there.
Speaker:Just look on the internet and it'll tell you how to make your type of
Speaker:flour into a self-raising flour.
Speaker:So 340 grams of self raising flour.
Speaker:Pinch of salt.
Speaker:A quarter of a teaspoon of Xanthan gum.
Speaker:One teaspoon of baking powder.
Speaker:So even though it's a self raising flour we use, we need to add
Speaker:a little bit of baking powder.
Speaker:90 grams of butter.
Speaker:I always use salted butter.
Speaker:, It's your choice, what you use.
Speaker:If you want to use a block margarine , you can do that.
Speaker:If you want to use goats.
Speaker:But two, because you don't use, um, Cow butter.
Speaker:You can do that.
Speaker:Um, block Margarine.
Speaker:Just use what you like.
Speaker:Some of the are dairy free.
Speaker:Some of them, you know,
Speaker:It's entirely down to you.
Speaker:A tablespoon of sugar, whether that's granulated, whether that's castor sugar.
Speaker:Just use what you've got.
Speaker:I just tend to reach for the, for the nearest one.
Speaker:And then you're going to put 190 mil of milk or cream in.
Speaker:And I say milk or cream, because if you've got a tub of like single cream,
Speaker:that's close to the sell by day, or it's been open a few days, use that up..
Speaker:If you've got milk there.
Speaker:Use that up.
Speaker:So that's why I don't want to be overly prescriptive.
Speaker:Um, Double cream, extra thick cream, that's different,
Speaker:but a single cream, a milk.
Speaker:This.
Speaker:This.
Speaker:When we're making scones, you can interchange them.
Speaker:And then the next thing, this is where we want three tablespoons.
Speaker:of a thick yogurt.
Speaker:Or what I've been doing the last couple of times is putting sour cream in.
Speaker:I had a big tub of sour cream and thought I need to use that up.
Speaker:I'll tell you what, I'll put it on my scones.
Speaker:Oh, my word.
Speaker:It is amazing.
Speaker:It really is.
Speaker:So it tends to be either a nice thick Greek style yogurt.
Speaker:I don't use the low fat things.
Speaker:I just don't have them in my, in my cupboard because I don't
Speaker:know what process is used.
Speaker:I don't know what additives the have used, so that's why I don't use low-fat.
Speaker:But the choice is yours.
Speaker:If you have a flavored yogurt.
Speaker:Just be aware that it's a strawberry.
Speaker:Okay.
Speaker:Your scones have gone to taste of strawberries.
Speaker:But Hey, if you like strawberries, what's the issue.
Speaker:You got to put some strawberry jam on.
Speaker:You're going to put a little bit of clotted cream on top.
Speaker:So just embrace it.
Speaker:I've done them with a hazelnut yogurt in the past, and they've
Speaker:been absolutely fabulous.
Speaker:They really have been.
Speaker:Um, it's strange now that.
Speaker:That yoghurt has changed.
Speaker:So they add a bit of sugar to it now, and it's too sweet for me now.
Speaker:I can't eat the yogurt, but, um, I should have just used it.
Speaker:Oh, shouldn't I.
Speaker:In the scones.
Speaker:And.
Speaker:if we have a sell by date for today, And we want to.
Speaker:That sell by dates today.
Speaker:And we say, oh, you know, so by yes, today, Use this stuff up.
Speaker:You know, there's, there's nothing wrong with it.
Speaker:Unless it's gone off It's fine to use.
Speaker:And if it smells okay, then continue to use it.
Speaker:If it smells a little bit off, there may be.
Speaker:We need kidney to use that.
Speaker:Up in scones.
Speaker:We don't need to throw everything away.
Speaker:Something that is quite amusing is I don't have much of a sense of smell.
Speaker:Anymore.
Speaker:I got.
Speaker:You know, I got that illness.
Speaker:But two or three years ago.
Speaker:And.
Speaker:The only reason why I knew I had it.
Speaker:It was because I lost my sense of smell and I couldn't smell anything.
Speaker:I couldn't smell.
Speaker:Zaflora.
Speaker:Bleach.
Speaker:Anything, I just went round the kitchen and bathroom, like.
Speaker:Trying to smell different.
Speaker:Disinfectants.
Speaker:I felt I can't smell anything, but then I went outside and I could smell fresh air.
Speaker:Really, really weird.
Speaker:So I can only smell certain things So sometimes I have to borrow
Speaker:somebody else's nose and say, excuse me, does that smell okay?
Speaker:Or not?
Speaker:Um, yeah.
Speaker:It's quite interesting.
Speaker:It's come back a lot more.
Speaker:Um, but I still don't have a normal sense of smell, but even I can smell
Speaker:if the milk slightly going off this.
Speaker:Even I can smell.
Speaker:If its on the turn.
Speaker:So when we talk about cream, yogurt, start to use them up.
Speaker:And this is a great, great thing.
Speaker:Start using things up.
Speaker:, And if there's too many for you.
Speaker:What friends do you have?
Speaker:What's somebody like a scone.
Speaker:Do you go somewhere?
Speaker:Do you go to any groups where you could take a few scones with you?
Speaker:And it's amazing how these gluten-free scones are amazing.
Speaker:Now you can add a teaspoon of vanilla extract, or essence.
Speaker:I've actually to run out at the moment.
Speaker:So I haven't been put in for the last week and that is it.
Speaker:And what you do is you put all of your.
Speaker:All of your dry ingredients together in a bowl.
Speaker:Mix them around.
Speaker:So the salt, the.
Speaker:The baking powder.
Speaker:Everything is really, really well combined.
Speaker:Then what you're going to do is you're going to,
Speaker:Cut the butter cold, cold butter, cold, cold, cold out that straight out the
Speaker:fridge cuts it up into small cubes.
Speaker:And just between your fingertips.
Speaker:What you're going to do is just, um, make it into breadcrumbs.
Speaker:That's what you want.
Speaker:And then you've got to make sure your milk and your thick.
Speaker:I'll get together and then mix that in.
Speaker:Um, first of all, it will feel pretty.
Speaker:Wet, and it will really stick to your fingers this year of
Speaker:mixing that with a, with a spoon.
Speaker:Or a fork.
Speaker:Or a knife.
Speaker:But once it's been there for a few seconds, a minute.
Speaker:It will start to absorb a lot of that moisture.
Speaker:so it's all mixed up.
Speaker:Just put a little bit of flour on, on a board.
Speaker:And take that mixture.
Speaker:And you need it quite thick.
Speaker:I would say one, two inches thick.
Speaker:And you're going to just have a little pile of flour that you put
Speaker:your cutter in and swizel it around.
Speaker:So that flour hits the inside of your cutter.
Speaker:Um, and then what you're going to do is cut one of the scones out.
Speaker:And Put it over the top of your tray with some.
Speaker:You know, baking powder on it and you may have to push it out gently.
Speaker:Or, you know, keep.
Speaker:Trying to wiggle it out and it will come out eventually.
Speaker:But the secret is to keep flour on the inside back quarter.
Speaker:So that it releases easier.
Speaker:And.
Speaker:The great thing with our gluten-free scones is you can
Speaker:keep compressing that together.
Speaker:And it will still be beautiful and light and fluffy.
Speaker:It's not going to have the same effects as wheat flour doors.
Speaker:Why?
Speaker:The more times you reroll it.
Speaker:The worst is, um, so that's what you do and you will get about
Speaker:six delicious, small scopes.
Speaker:What about two inches wide?
Speaker:I would say two, two and a half inches wide.
Speaker:Keep them as high as the cutter um, so whatever.
Speaker:Thickness your cutter is mine are about.
Speaker:An inch and a half, two inches thick.
Speaker:And that's.
Speaker:How we make them.
Speaker:Then when you've got your six on there, or this morning I did a double batch.
Speaker:So we have a Baker's dozen this morning, so we have 13.
Speaker:Which was really good.
Speaker:So you've got about six to seven out of it and then what you're
Speaker:going to do is find a small egg.
Speaker:The smallest egg that you can find.
Speaker:and just crack that.
Speaker:there's a little trick to, um, When it comes to egg washing, especially scones.
Speaker:So when you making scones.
Speaker:The reason why they rise perfectly is because there's no dribble down.
Speaker:Either side of the egg wash.
Speaker:Once the egg wash spells down the side.
Speaker:As it starts to puff up.
Speaker:That egg wash will go solid and hard and prevent that side
Speaker:of the scone from going high.
Speaker:So try and just keep your egg wash on the top.
Speaker:Now, the other thing with egg wash is the white can sometimes being quite long.
Speaker:Um, pieces.
Speaker:Uh, it has this big membrane thing going through it.
Speaker:And again, the skill is, and this is something that I've learned from watching.
Speaker:, How Japanese.
Speaker:, Do their eggs and they will use their chopsticks or chopsticks
Speaker:while they're there trying to,
Speaker:, Whisk it.
Speaker:And they always say whisk a hundred times.
Speaker:So that's what I do now, when I'm from preparing egg wash, I will use a fork.
Speaker:And I make sure I beat that egg.
Speaker:With a fork.
Speaker:A hundred times, and then you don't get those thick sort of egg white bits.
Speaker:tipping over the side of the scope.
Speaker:So just over beat your egg.
Speaker:Keep it going.
Speaker:And then when you do put the egg wash on the top key pit on the top,
Speaker:try not to dribble it downsides.
Speaker:And if you'd also like for an extra thing, you can just put.
Speaker:A little bit of granulated sugar on top, and that will add extra crunch.
Speaker:While it's baking.
Speaker:So then you've got them on your baking tray.
Speaker:And all you gonna do is pop that in a nice hot oven.
Speaker:And let me just double check.
Speaker:Yeah, it's 180 degrees fan 200 normal and a gas mark sex.
Speaker:Do you just going to have to double check?
Speaker:If your, um, the other one that we centigrade.
Speaker:If you're Fahrenheit, just double check what the conversion is for a gas mark 6.
Speaker:For a 200 degree normal.
Speaker:And you're going to bake them for only 12 minutes.
Speaker:Now, if you've got much bigger, Scones.
Speaker:I still suggest not over baking the, because it's the over
Speaker:baking them that dries them out.
Speaker:And what you want is this.
Speaker:Beautiful billowing inside.
Speaker:Something else I've just realized.
Speaker:Um, sometimes I'll make scones, I'll be at somebody's house and I
Speaker:realized that they don't have cutters or the cutters that they have.
Speaker:You know, brown rust on them.
Speaker:So, what I'll often do is just make them into an oblong and I cut it into six.
Speaker:And they're just squares and that's fine.
Speaker:You just use a knife.
Speaker:So they don't have to be perfect circles.
Speaker:Okay.
Speaker:Just, don't worry about it.
Speaker:You can have square scones, you can have whatever shape you want.
Speaker:You can do a full scone.
Speaker:However, what I will say is just ours.
Speaker:In the UK tend to be individuals.
Speaker:And I know if you look in.
Speaker:Certainly in America that will have a scone that is like a cake shape and,
Speaker:and you will just cut it in six on the top and I'll allow that to, to bake.
Speaker:I don't actually bake them like that.
Speaker:Myself.
Speaker:Maybe I'll have a go because that sounds really quite interesting,
Speaker:but the little individual ones.
Speaker:are really cute.
Speaker:So this recipe will make you about six or seven or just
Speaker:double it up and you'll be fine.
Speaker:And you'll be able to get the, the recipe.
Speaker:It will be below.
Speaker:Might come up as coronation cause we had a coronation.
Speaker:Here last week in the UK.
Speaker:, and I put the vis scone recipe out for people because there's
Speaker:nothing more traditional in the UK.
Speaker:Then.
Speaker:An afternoon tea.
Speaker:Scones.
Speaker:With butter with strawberry jam and clotted cream.
Speaker:That's what we absolutely love.
Speaker:And when we go out for an afternoon, tea.
Speaker:That's what gluten-free people really, really miss if they don't have that.
Speaker:, however, you don't just have to have the strawberry jam and the clotted cream.
Speaker:Last night for supper.
Speaker:So last night.
Speaker:We've had scones for supper three nights this week.
Speaker:So we've had our dinner.
Speaker:And then later on about half past nine, would anyone else like a scone?
Speaker:Yes, please.
Speaker:And so clotted cream on top and the jam.
Speaker:But then what I did was I cut a strawberry on top of fresh strawberry there, the.
Speaker:The first British strawberries that I've got my hands on and they were amazing.
Speaker:Certainly not cheap, but they were absolutely amazing and worth every penny.
Speaker:So have those on top as well.
Speaker:another that type of scone, try this.
Speaker:It is amazing.
Speaker:So when you make your scones.
Speaker:What I would suggest is caught up.
Speaker:A little, I know the ginger that you get in the jars, the little bulbs of ginger.
Speaker:If you could, one of those into sort of two millimeter pieces.
Speaker:And just put it in your mixture.
Speaker:You will be amazed you then suddenly get this ginger scone.
Speaker:And what you can also do instead of adding the, vanilla extra, you
Speaker:can just put a couple of teaspoons.
Speaker:As the ginger syrup in there.
Speaker:And then when you baked your scones, You can cook them put little bit
Speaker:of butter in your clotted cream.
Speaker:But then put some, um, honey over the top.
Speaker:And if you have a beautiful, strong, honey my And it's really amazing how
Speaker:that ginger tastes comes through.
Speaker:there's nothing to say that you can't.
Speaker:something like tahini on top.
Speaker:there's nothing to say that you can't crumble up a little bit of bacon on top.
Speaker:Honestly, people have bacon on these things.
Speaker:Honestly put cream cheese on as well.
Speaker:If you're doing plain stones.
Speaker:There's nothing to say that you can't have cream cheese on top of these cream
Speaker:cheese, you can have safer things.
Speaker:You can have smoked salmon on top of them.
Speaker:If you want to.
Speaker:They're beautiful pillows.
Speaker:That they're just amazing.
Speaker:And they.
Speaker:You've put a little bit of sugar in, but not very much at all.
Speaker:And you can stack this up, however you want.
Speaker:Now.
Speaker:I'll make my own jam when when all of the soft fruits are in season.
Speaker:So.
Speaker:Homemade strawberry jam is just beautiful.
Speaker:so we've got lots and lots of different options, you know, put some berries
Speaker:on top, put some blackberries on there, put some blueberries on there.
Speaker:If you like scones with fruit.
Speaker:Put some beautiful, delicious or sultanas or currents in there.
Speaker:If you want to chop up little bits of apricot, put those in there
Speaker:when you're, when you're mixing.
Speaker:You can add fruit in at that point.
Speaker:What I would say is be careful with things like blueberries, because they
Speaker:they've got so much moisture in them.
Speaker:So your scans will be slightly different.
Speaker:They might have too much moisture in them.
Speaker:But you know what, they're still going to taste.
Speaker:Absolutely amazing.
Speaker:So give it a go.
Speaker:Just appreciate the fresh fruits have very different effect to dried fruits.
Speaker:you know, if you love things like, um, prunes, you can, you can chop little
Speaker:prunes up and put those in as well.
Speaker:So it's endless the scone recipe.
Speaker:Is a vehicle for you to use things up that's in your kitchen, things that are.
Speaker:I've just got a handful of this left.
Speaker:What am I going to do?
Speaker:Make a Bread & Butter.
Speaker:Well, you can make a bread and butter pudding with leftover scones.
Speaker:I don't know whose household would have scones leftover.
Speaker:But you can always use them up.
Speaker:And put them in a bread and butter pudding.
Speaker:You can put anything.
Speaker:That's gluten-free ed.
Speaker:And bready.
Speaker:Into, , a bread and butter pudding.
Speaker:And I spoken about, about Gary Rhodes before, but Gary Rhodes
Speaker:is bread and butter pudding.
Speaker:You can't use normal bread.
Speaker:Gluten-free bread.
Speaker:Isn't great.
Speaker:But you can use scones up and you can have the most delicious, delicious,
Speaker:delicious bread and butter pudding.
Speaker:but that's what I'll do.
Speaker:I'll look, and I think I've got this left.
Speaker:What shall I do?
Speaker:And it normally comes down to scones.
Speaker:It really do.
Speaker:Does.
Speaker:They would just something that was so traditional when we were younger, my
Speaker:mom used to always do the cricket teas.
Speaker:And whenever.
Speaker:She went and did the cricket teas.
Speaker:Everyone went mad because they just wanted my mom's scones.
Speaker:And.
Speaker:There's nothing better that we can make something in half an hour.
Speaker:get it out of the oven.
Speaker:It's then starting to go.
Speaker:Cool.
Speaker:And.
Speaker:Everyone in the household is wanting one of these.
Speaker:So I just want to encourage you to find a little bit of gluten-free
Speaker:self-rising flour find, a little bit of margarine or butter.
Speaker:Find an old yogurt that needs using up.
Speaker:Find a little bit of milk or cream.
Speaker:Put all of that together and make some delicious scones.
Speaker:And.
Speaker:This is a recipe that I do believe in the UK, in England.
Speaker:It's part of our heritage.
Speaker:And I am so, so proud that so many people are continuing that heritage.
Speaker:And please have a go.
Speaker:Just try my recipe, see what it's like.
Speaker:And these are absolutely delicious.
Speaker:If you don't want to put anything on top, other than a little bit of butter.
Speaker:You will be amazed when these come out of the oven, just leave them for
Speaker:10 minutes to start to cool down.
Speaker:Put a little bit of butter on and sit back with an nice
Speaker:cuppa of your choice and enjoy.
Speaker:This is gluten-free Angela and I have been talking about gluten-free scones.
Speaker:For half an hour and I hope you enjoyed it.
Speaker:And I hope you're going to make some, and I hope you're going
Speaker:to enjoy every single mouthful.
Speaker:You take care.
Speaker:And until next time.
Speaker:Happy.
Speaker:Gluten free banking.
Speaker:Take care.
