Serves Makes 12
Wow ….. These scones deserve pride of place on any Devonshire Tea table!
- 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
- 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.
- 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.
- 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.)
- 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.
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