245 g (1 ½ cup) of self-rising gluten-free flour
I use this flour (for those who live in England) ♥
115 ml (1/3 cup + 2 tbsp + 1 tsp) whole liquid cream
80 ml (1 / 3 cup) carbonated lemonade
1 sachet of vanilla sugar
Roll out the dough by hand (quite thick)
Brush with 1 beaten egg
Bake at 200 ° C (392 ° F) for 13 min
Traditional scones (with gluten): 250 g (2 cups) of self-rising
flour I use this flour
2 tablespoons of sugar
70 g (¼ cup) of butter
Sand the mixture
1 beaten egg
Add 120 ml (½ cup) of milk
Brush with 1 mixture of egg + a little milk
Bake at 180 ° C (350 ° F) for 12-15 min
Gluten-free scones are a delight!
They must be cut in 2 (using a knife)
To garnish with curd cream and raspberry jam (some put the jam first, others put it last, and you?)
Traditional scones ( with gluten) are cut in 2 with the hands
I prefer to put the cream on first (so we can spread it well and proportion the jam)
They are extra soft! ♥