Friday, January 25, 2013

Allergy free chocolate and currant scones recipe

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

  • Preheat oven to 220°C
  • Lightly grease baking tray.
  • Sift Orgran flour, Orgran gluten free gluten, cocoa, baking soda, salt and sugar into a large bowl.
  • Add the currants and stir through.
  • 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, vanilla essence and goat’s milk into the well.
  • Mix lightly with spoon or spatula to form soft dough.
  • Slowly add small quantity of flour to prevent sticking, if needed.
  • Gather the dough together (do not knead) and 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
  • Glaze with the extra goat's milk.
  • Bake on the middle shelf of the oven for 10-15 minutes or until golden brown on the top.
  • If you are serving the scones warm, wrap them in a clean tea towel while still hot.

No comments:

Post a Comment