A friend of mine was recently gifted with scones. Two types actually, one with cheese and the others sweetened with raisins. I only saw their picture on Facebook, but knowing that I would not be able to eat them even if I actually were close had me in a fit. I decided that I would make my own and asked for the recipe. I intended to make a deglutenized version of them on Friday afternoon, but got distracted, so instead they became our Sunday morning breakfast treat. Given the weather outside resembled a typical English day, eating them today accompanied with a large steaming cup of strong English Breakfast Tea from Twinnings, I felt a little like actually spending a Sunday morning in the old empire. Let me tell you, they were incredibly delicious. My husband and I ate them while they were still warm, the scones falling apart in our mouths into a delicate, crumbly, cheesy goodness. I am definitely making these again for ourselves, for friends or to contribute toward a potluck. I cannot imagine these not being a success.
Ingredients (for eight muffins)
175g gluten-free flour mix (I used Schaer Mix C as this is what I happened to have in the house)
60g butter at room temperature
150 ml milk (I used low-fat)
1 egg at room temperature
1 tsp mix of xanthan gum, carob and arrowroot flour
3 tsp backing flour
1/2 tsp of salt
60g cheese cut into thin pieces (I used one part cheddar and one part parmiggiano; you can also grate your cheese if you prefer it that way)
One muffin tin, baking parchment.
In a bowl, combine your flour, the baking soda and the xanthan gum mix, then add the egg, the milk and the cheese. Knead into a dough, but stop as soon as you have reached this point as you do not want to overknead (you will pay up the scones’ fluffiness if you do). Cut the parchment paper into squares (I do this by cutting off a piece of 15 cm width and then cutting that piece in about half, which will leave me with two rectangles).
With the help of a cup or glass firmly press the parchment paper into the cups of the muffin tin, then place a scoop of dough (a generous tablespoon) into each muffin tin lined out with parchment. Afterwards, sprinkle a bit of cheese (I used shredded mozzarella) on top of each scone. Bake at 200 °C for 17 minutes. Serve while still hot and eat plain or with cream cheese.