It’s a cold, gloomy day in Sydney today. Perfect baking weather! I’ve been playing around with this recipe for a while, and I think I’ve finally nailed it. These scones have the comforting density and softness of a traditional scone, with a subtle buttermilk flavour. They make an awesome afternoon tea, or are great to dip into soup.
You may wonder, why bother with fake buttermilk? The main reason is that it act as as a leavening agent, improving the texture of the scone. This is particularly important when baking with gluten free flours. A higher protein milk is ideal, as the milk needs protein to curdle. I generally use soy, but you can use oat, rice, or a nut based milk, depending on what is safe for you. You can use coconut, but it will not curdle. However, the coconut milk will add richness, and the acidity from the vinegar will still work as a leavening agent.
1 1/2 cups of gluten free flour blend (doesn’t matter which type)
1 1/2 cups of sorghum flour
1 tbsp of baking powder
2 tsp of xanthan gum
1 tbsp of sugar
6 tbsp of dairy free margarine
1 cup of dairy free milk
1 tbsp of apple cider vinegar
- Preheat oven to 210 degrees
- Add vinegar to the milk, and leave for 10 minutes. The milk will thicken and seperate – totally normal!
- Combine the the flour, packing powder, xanthan gum and sugar in a large bowl.
- Rub the margarine into the flour, until it resembles bread crumbs (you can use your fingers, or a kitchen aid for this).
- Add in the milk mixture, and combine to make a soft dough. If the dough sticks to your fingers, add a little more flour.
- Roll out the dough to a thickness of about 2cm.
- Cut out the scones with a cookie cutter. A 7cm cookie cutter will make about 12 scones.
- Place scones on a baking tray lined with baking paper. Bake for 6 minutes, then turn and bake for another 6 minutes.
- Serve warm with the topping of your choice!