Thursday, September 27, 2012

Allergy free corn and cinnamon scones recipe

Far nicer than you're thinking. Simon, the husband, was rambling of flavours to go with corn to me, first thing in the morning. It started out with bacon-esque things, scooted through cinnamon - to which I replied "I can't think of a worse combination" - and ended with anus and the like. A typical conversation really, especially when both of us feel like death barely warmed up. Anyway, I decided to give it a whirl as I figured if people put cinnamon straight onto corn then having them as a scone combo might not be nearly as bad as I'd said. Turns out they're really, really nice. Subtle too.

  • 2¼ cups Orgran self-raising flour
  • ⅓ cup Orgran gluten free gluten
  • Pinch of salt
  • 1 tbs sugar (optional)
  • 20g Nuttlex
  • ½ tsp cinnamon
  • 1 tsp Orgran No Egg whisked with 40mls water until thick
  • ½ cup goat’s milk
  • ¼ cup creamed corn
  • Extra goat’s milk for glazing

  • Preheat oven to 220°C
  • Lightly grease baking tray.
  • Sift Orgran flour, Orgran gluten free gluten, salt, cinnamon and sugar into a large bowl.
  • Rub in the Nuttlex, using fingertips until the mixture is fine and crumbly.
  • Make a well in the centre of the mixture and pour the Orgran No Egg mixture, creamed corn and goat’s milk into the well.
  • Mix lightly with spoon or spatula to form soft dough.
  • Slowly add a small quantity of flour to prevent sticking, if needed.
  • Gather the dough together, (do not knead the dough) and merely turn it out onto a lightly floured surface.
  • Lightly press out the dough until it is 2.5 cm thick.
  • Cut out rounds with a floured 5 cm cutter.
  • Heat a baking tray in the oven for 5 minutes
  • Place with the extra milk.
  • Bake on the middle shelf of the oven for 10-15 minutes.
  • If you are serving the scones warm, wrap them in a clean tea towel while still hot.

  • As these fall somewhere between savoury and sweet they're best eaten with Nuttlex or if you're lucky, butter.

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