This was my first attempt to make gluten free scones. It was also the first time I’ve tried to modify a recipe to be gluten free. I’ve read about the gluten free requirements because I don’t know much about it as we don’t suffer from gluten intolerance. I tried it because only by challenging myself I can evolve as a cook.
So, I’ve stared with my basic scone recipe (adapted from Mary Berry) and I changed the self-raising flour to almond flour. I also changed the fat provenience from butter to peanut butter, to be extra healthy.
I served the scones with unsweetened whipped cream and homemade blueberries and cardamon jam.
Ingredients for 6 scones:
– 225g almond flour
– 1 teaspoon baking powder
– 35g peanut butter
– 30g sugar
– 1 egg
– 110 ml milk
Measure the ingredients with a scale. It’s very important to have the right balance.
Bake them in the pre-heated oven at 200C (180C fan) for 12-15 minutes. Leave them in the tray for a couple of minutes and then put them on a cooling rack.
Have you ever made gluten free scones? Leave me a link in the comments if you’d like.