When the boys arrive home from a long day at school I like to give them a snacky treat to keep them going until dinner, and I also use it as a bribe to get River to tell me what he actually did during the day instead of his usual reply, “nothing,” or, “if you wanted to know what goes on at school you should’ve been a teacher.”
These gluten free scones means Alby can join in the snacky fun too. A double batch can be whipped up in a flash, and popped in the freezer so they last. Then each day when the kids get home I can take a few out, defrost them in the microwave for one minute and serve.
A super easy supply of fresh scones!
I’m still getting used to baking with gluten free flours, this mix was more of a runny batter rather than the rollable dough you would use cutters with for normal scones. I baked my first batch on a baking sheet and they spread everywhere and were a right disaster. So baking them in a deep muffin tray keeps them nice and round and gives them a good rise.
- 250g (1¾ cups) gluten-free self-raising flour
- 1 level tsp gluten-free baking powder
- 50g (1/4 cups) butter
- 50g (1/4 cup) caster sugar
- 1 egg
- 150ml (2/3 cup) milk
- Handful currants/ raisins (optional)
- Beaten egg, to glaze
- Preheat the oven to 200C/390F. Grease 10 holes of a deep muffin tray.
- Sift the flour and baking powder into a large mixing bowl, add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.
- Mix in the sugar.
- Beat the egg in a jug, add the milk and mix well.
- Add the wet ingredients to the dry and beat well until the mixture is smooth.
- Mix the the currants, if using.
- Spoon the mixture into the prepared muffin tray, brush the tops with the beaten eggs.
- Bake in the oven for 15-20 minutes, until golden and a skewer inserted into the middle comes out clean.