Eating good quality gluten free food, mainly in Edinburgh

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gluten free scones

Finding the best gluten free scone recipe takes a lot of practice.  A good gluten free scone needs a good mix of crumbliness, rise and lightness.  With a visiting diabetic, I have been practising with the Provena oat flours, to reduce the high GI impact of the gluten free flour mix.

The Provena oat flours make terrific pastry and bread, so today I tried them in scones. A scone made entirely with oat flour was tasty, but quite heavy and sticky around the teeth.  The better combination was to mix half and half Doves Farm and Provena.  Though in both cases, a good tbspn of baking powder is needed to get a rise.

My diabetic tester  actually preferred the fully oat scone, particularly with some cream and a dab of jam, which removed the sticky teeth issue.  I preferred the lighter one made with half Doves Farm.  I recently made cheese scones on holiday with all Doves Farm and they were light and delicious.

Here is the recipe:

200g flour (either all Doves Farm SR or half DF and half Provena Oat Flour)
1 tbspn baking powder
2 tbspn sugar (reduced amount for a diabetic, or use sugar substitute)
pinch of salt
50g butter
150 ml milk

Rub the dry ingredients into the butter until it looks like breadcrumbs. Mix in the milk and the press out on a floured surface to about 2cm thick.  cut rounds and bake at 200 degrees for 10 minutes.

You can buy Provena flours and products online or order through Holland & Barrett.  They make a great bread mix too.

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