Wednesday, 7 January 2015

Gluten free drop scones

I use a measuring jug for the whole process. Once the batter is ready, it's easy to just pour it onto the pan from the jug. The exact amounts aren't very important. There's no need to oil the pan, the butter in the mix is plenty.

Melt about a dessert spoon of butter in the jug
Add gluten free flour up to about 1/2 pint mark (I use a mix with as many different gf flours as possible and some raising agent)
Add two eggs
Mix till smooth
Add some salt
Add milk gradually till you get the right consistency

animated gif showing the consistency I aim for -- quite thick

Heat the pan at medium, but don't oil it. I find these work best cooked relatively slowly.

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