I have been gluten free (officially) for a few months now. I got the baking bug when I was pregnant with my first son and craving all things cake! I have kept baking but a lot less since having my 2nd son and also having this gluten intolerance.
We have friends and the kids over tonight for Halloween fun, so I thought I would bake some yummy scones for everyone with a gluten free twist. This should hopefully get them in the trick or treat mood! These are delicious but I am on a juice detox this week so can’t have one…why do I put myself through the torture?! Enjoy and if you try out this recipe, please let me know how it went!
Gluten Free Maple Raisin Scones
yield: 8-9 scones
250g Gluten free self-raising flour
1 tsp Gluten free baking powder
50g Unsalted butter
50g Unrefined Golden Caster Sugar
2tbsp Whole milk
50ml Pure maple syrup
40g Icing sugar
4tsp Pure maple syrup
2tsp Vanilla extract
- Preheat the oven to 220℃ (200℃ fan, gas mark 6).
- Place the flour, salt and baking powder into a bowl and rub in the butter until the mixture resembles breadcrumbs, then stir in the sugar and the raisins.
- Lightly beat together the egg and milk and add the maple syrup. Add this quickly to the flour and butter mixture. Mix together to form a soft dough (it may be sticky).
- Generously dust a work surface with flour and place the mixture onto it. Lightly flour your hands and the rolling pin and knead and roll the dough to 3/4 inch thick. Using a round cutter cut the dough into 8-9 scones.
- Place the scones on a baking tray lined with parchment paper. Bake in the centre of the oven for 16-18 minutes. Remove when golden in colour and the top is crisp.
- Remove the scones and let them cool for 5 minutes. Drizzle each scone with 1 teaspoon of glaze.
- Serve with clotted cream and jam! Enjoy!