Gluten-Free Cream Scones with Jam and Clotted Cream
By Joe
Source: NYT Cooking, America's Test Kitchen and King Arthur Baking.
Tender cream scones made with a 1:1 gluten-free flour blend and gluten-free baking powder, baked hot until risen and golden, with jam and clotted cream.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 220 °C (200 °C fan).
- 2
Rub in the butter. Whisk the gluten-free flour, baking powder, sugar and salt, then rub in the butter with your fingertips until it looks like fine breadcrumbs.
- 3
Bind. Whisk the egg into the cream, add to the bowl and stir with a knife into a soft dough. Knead 3-4 times only.
- 4
Cut. Pat out 2.5 cm thick and stamp straight down with a cutter dipped in gluten-free flour; re-roll the scraps once to make 8. Brush the tops with cream.
- 5
Bake. Bake 12-15 minutes until risen and golden, then cool 10 minutes.
- 6
Serve. Split while warm and serve with jam and clotted cream.
Storage
Store airtight at room temperature for up to 2 days, or freeze for up to 1 month. Warm through before serving.
Free sugars
12.3 g per serving
24.6 % of the 50 g daily maximum · 49.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl
- whisk
- 6 cm round cutter
- baking tray lined with baking paper
- pastry brush
- wire rack
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 399 kcal |
| Protein | 4.3 g |
| Carbohydrate | 46.9 g |
| of which sugars | 13.4 g |
| of which free sugars | 12.3 g |
| Fat | 21.8 g |
| of which saturates | 13.5 g |
| Fibre | 1.1 g |
| Salt | 0.64 g |
Protein per 100 kcal
1.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
