Friday, 8 February 2013

Gluten Free Mascarpone Scones Recipe

I'm not a fantastic baker so these scones are easy to make and a fab way of using up leftover mascarpone...

(Makes about 6 scones) 

340g Gluten Free Self Raising Flour Blend (I use Doves Farm)
1 tsp gf baking powder

1/2 tsp xanthan gum
Pinch of salt
80g margarine
2 tbsp dark muscovado sugar
100g mascarpone
90ml milk
1 egg, beaten

Preheat the oven to 210c and line a large baking tray with baking parchment. 

Place all the dry ingredients and the margarine in a food processor and blend until the mixture resembles breadcrumbs.  Add the mascarpone, and then blend again for 30 seconds.

Transfer the mixture into a bowl then pour in the milk and mix together. At this stage if the mixture is not binding, add half of the beaten egg. If needed, add a bit more. But make sure you reserve a small amount of the egg for glazing. 

Use your hands to bring the mixture together, and turn out onto a floured surface. Knead for a few seconds and then press it out to about 2cm thick. 

Using a 7.5cm cutter, cut out scones and place on the baking tray. Then brush with the beaten egg before baking. 
Bake in the oven for 15 minutes until golden and then allow to cool on a wire rack before serving. 

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