Scones
Scones are one of those wonderfully simple baked treats that feel extra special despite taking almost no time at all to make. Because they’re made without yeast, you just mix the dough, shape it, and pop it in the oven. Perfect when you want warm, homemade bread in minutes.
Fresh out of the oven, they’re soft, slightly crumbly, and taste amazing with butter, jam, lemon curd, or even cheese. Maybe that’s why people love them so much: they’re quick, comforting, and turn an ordinary breakfast or fika into something cozy and inviting.
Ingredients (2 large or 4 small scones)
- 4 ½ dl gluten-free flour mix
- 2 tsp baking powder
- 50 g butter
- 2 dl milk
- 1 egg for brushing
Instructions
- Preheat the oven to 250°C.
- Place a sheet of baking paper on a baking tray.
- Mix the flour mix and baking powder.
- Add the butter in very small pieces. Mix, I usually mash with a fork until the butter is finely incorporated and no longer visible. This is the secret to making great scones.
- Pour in the milk and quickly work everything into a dough. If the dough is too sticky to lift, add a little more flour mix.
- Shape the dough into two large or four small balls and place them on the tray.
- Flatten the scones so that they look like cakes about 1 ½ cm thick. Cut a cross in the middle of each scone, but don’t cut all the way through, only halfway. Prick with a fork.
- Whisk the egg and brush the scones before putting them in the oven. If you skip this step, the bread will be quite pale.
- Bake in the middle of the oven for about 10 minutes, or until the scones have turned a nice color.
Recipe from: Smilla Bakar Glutenfritt
