Date and Fig Scones by Dr Sue Shepherd

Dietary Guidelines: , , , , , , ,

Print Friendly, PDF & Email

Serves

Makes 12

 

Wow ….. These scones deserve pride of place on any Devonshire Tea table!

Ingredients

  • 1 cup (150 g) maize cornflour
  • 1 cup (125 g) tapioca flour
  • ½ cup (45 g) debittered soy flour
  • 1 teaspoon xanthan gum (optional)
  • 2 teaspoons gluten-free baking powder
  • 3 tablespoons caster sugar
  • 60 g light margarine, softened
  • ¹/³ cup (50 g) chopped dates
  • ¹/³ cup (50 g) chopped dried figs
  • 150 ml skim milk
  • 1 egg
  • 2 tablespoons skim milk, extra
  • 100% fruit spread and cream, if desired, to serve

Method

  1. Preheat oven to 200oC/180oC fan-forced. Grease and flour a baking tray. Whisk the milk and egg in a bowl. Sift the flours, xanthan gum, baking powder and sugar 3 times into a medium bowl.
  2. Rub in the margarine using your fingertips until the mixture resembles fine breadcrumbs. Add the chopped dates, figs, milk and egg all at once. Use a metal spoon to mix together until the mixture starts to hold together.
  3. Bring the dough together using your hands. Turn the dough onto a lightly gluten-free floured surface and knead gently with your hands about 4–5 times by pressing and then turning over again, until the dough is just smooth. Using a lightly gluten-free floured rolling pin roll out the dough until about 2½ cm in thickness. Dip the cutter into cornflour before cutting out each scone. Using a small scone-cutter cut out the scones, using a straight-down motion to cut them out. (Do not twist the cutter as this will cause the scones to rise unevenly during cooking.)
  4. Place scones on the prepared baking tray about 1 cm apart. Brush the top of each one with a little milk. Bake in the oven for 10–12 minutes or until golden and cooked through. Remove from the oven and immediately wrap them in a clean tea towel (this will help give them a soft crust). Enjoy warm on their own, or with a small serve of 100% fruit spread and a little cream, if desired.

 

Nutritional Analysis

Per scone: energy 683 kJ (163 Cal), protein 3.1 g, fat4g,saturated fat 0.9 g, carbohydrate 28.7 g, sugars 9.4 g, fibre 1.3 g, sodium 41 mg, GI low

WGF DiabetesRecipe taken from Wheat and Gluten Free Diabetes by Dr Sue Shepherd.

Click here to find out how to purchase this book

Click here to read Sue’s blog

Click here to read Sue’s article on Coeliac Disease, Diabetes and the Gluten-Free Diet

 

 

 

You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.