I don't know about you, but long winded recipe posts where your scrolling for days about why the person came to baking their mothers, sisters, grandmother, grant aunts famous scone recipe aren't my cuppa tea.
My version of events are simply put into one sentence. I made some bloody good scones and here's the recipe. Unfortunately the only person I can credit is my mum, who sent me a pretty standard scone recipe off google and I played around with it until I turned traditional into gluten free and vegan, without tasting stale & vial.
Some notes/tips to perfecting the scone were:
1. Heat your oven (it must be hot) & preheat the tray or pizza stone (if you have one) first.
2. Add all the milk at once - it should be a wetter mix rather than a dry mix.
3. Use a knife (just a regular butter/table knife) and mix quickly by making slicing actions just enough to bind together.
4. DO NOT OVER MIX IT.
5. Touch the mixture as little as possible and get into the oven ASAP after mixing in the milk.
6. Serve them with butter. Lashings of butter - we buy a coconut butter by Bu Deli.
Simple Savoury Scones
Yield: 8 scones
Preparation Time: 5 minutes
Bake Time: 15-20 minutes
☆ 2 cups gluten free flour* (I buy the one in the bulk section of Bin Inn)
☆ 2 tsp baking powder
☆ 1 tsp coconut sugar**
☆ 1 tsp ground cumin
☆ 1 tsp smoked paprika
☆ 1/2 tsp of salt
☆ 2 cup cheese ("Zenzo" cheddar is an epic dairy free/vegan cheese)
☆ 1 1/2 cup almond milk + 1/4 cup if required (or regular milk)
*Sub for regular flour if you are not Gluten Free & only use 1 cup of milk.
** Sub for regular sugar if you do not have coconut sugar
Preheat oven to 220 C putting your tray or pizza stone in to heat.
Sift flour, baking powder, salt, sugar and spices. Mix in cheese and make a well in the centre.
Cut a piece of baking paper and place on clear bench space. Dust over some flour.
Check your oven is fully heated. You want the scones to go in the oven as soon as possible.
Add the milk and mix quickly but do not over mix. If the mixture is a little dry add in the extra 1/4 cup of milk.
Turn out onto the floured baking paper. Shape into a circle or rectangle and cut into 8 pieces.
Transfer to the tray or pizza stone and bake for 15-20 minutes.
Remove and let to cool for 5 minutes before serving.
Keep in an airtight container for 2 days or freeze & reheat in the microwave.