Gluten free Marmalade Scones

Gluten free flour can be rather tricky to manipulate. I often find it at once sticky and powdery, a combination of texture that baffles me! I have found that the easiest way to work it is to start the dough in a bowl and mix with with a chopstick or a wooden spoon until a rough dough is formed. At that point is a lot easier to knead it, although it’s important to keep in mind that the feeling will always be different from handling a wheat dough. The flavour and texture of the baked good is, in comparison to a dough made with regular flour, denser and blander, and this is why I trick up my GF scone dough by adding flavorings such as vanilla and a lacquer of sweet and tart jam. As the scones bake and expand, the jammy filling spills out, creating a very attractive coating that imparts a caramelized flavor to your scones. All you need is a dollop of cream!

Ps The dimpled hands in the picture below the method belong to my baby Luna, who has learnt to crawl her way to any good I attempt to photograph!

OLYMPUS DIGITAL CAMERA

INGREDIENTS, serves 6

300 gr of Gluten Free self raising flour (or add 1 tablespoon of GF baking powder to your regular GF flour)

1/2 cup fo milk

2 tablespoons of grapeseed or light olive oil

2 tablespoons of caster sugar

1 teaspoon of vanilla paste

2 tablespoons of water(optional)

3 tablespoons of marmalade

METHOD 

  1. Turn on the oven to 180 C. Line an oven tray with baking paper.
  2. In a large bowl mix flour, milk, oil, sugar and vanilla. If t seems to dry, add 1-2 tablespoons of water. Mix well, then try to knead (as hard as it is to knead a gluten free dough!) to smoothen the dough.
  3. Roll the dough to 2 cm thick, then spread 2 tablespoons of jam over 1 side of the rolled dough. flip the other side on top of the one with the jam, then roll into a log (make sure not to push the jam out as you do so)
  4. Cut the log into 6, roll them up slightly and place them onto the tray, close together (I like my scones to stick together when they bake, and then I take extra pleasure in tearing them apart once baked! Go figure…) Brush the top with the remaining jam, then bake for 18-20 minutes. Cool at room temperature for 10-15 minutes, then serve warm, as they are of with extra jam and cream.OLYMPUS DIGITAL CAMERAEnjoy!Silvia xoxo

    Did you know I have launched a brand new YouTube channel? Click here and subscribe to get all my new recipes! It’s free and easy! xxx

    SILVIA’S CUCINA is available in stores and online!

    MADE IN ITALY is available herehere   and here

    LA DOLCE VITA is available online  on Amazon  and here

    9781921384417.jpg

    Silvia’s Cucina is on Facebook Twitter and Instagram

     

4 thoughts on “Gluten free Marmalade Scones

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s