It really is hard to beat a wee scone... now our #glutenfree Soda Bread Mix is on the lovely Tesco NI shelves - it's easier than ever!
Prep Time - less than 5 minutes
Baking Time - 10-15 minutes depending on your oven.
1 Pack Moditions Gluten Free Soda Bread Mix
3oz / 85g Cold Butter taken from fridge
1 Large Egg (or good size medium one!)
Buttermilk (less than 7 fl oz / 200 ml)
1. Preheat your oven to 220C, 200C Fan, 400F, Gas Mark 6. You want a nice hot oven for this mix.
2. Read the full recipe before you begin!
3. Wait until your oven is at the temperature before you do anything else! You'll want to get your scones into the oven quickly to make sure to buttermilk and soda do their thing and help you get that lovely rise :)
4. Crack your egg into a measuring jug and give it a quick beat to combine.
5. Top the measuring jug with egg up to 7 fl oz / 200 ml using your buttermilk. Remember to get down to eye level to make sure you get the right amount.
6. Add the contents of the rapeseed oil pot in the pack to the egg/buttermilk combo in the measuring jug. Give all a stir to mix together.
7. Open your dry mix, and take 1 level tablespoon from the mix. Sprinkle onto a baking tray. No need to grease, but you can line with baking paper if you wish.
8. Pour the rest of the dry mix into a baking bowl. Add 3oz / 85g of cold butter and crumble in with your fingertips until mostly mixed in and resembles large breadcrumbs. NB: The colder the butter, the better the rise - Christine's tip is to measure out your butter, then put it back into the fridge until you're ready to use it ;)
9. Make a well in the middle of your dry mix, and pour in your wet mix on top.
10. Remember!! The less handling a scone mix gets, the better! Using either a large spoon or your fingertips, quickly and gently combine together. Don't knead, don't fold - just bring together in the bowl. Your mix should be quite sticky, but not wet. Gluten-free mixes always need that bit more moisture :)
11. The mix is sticky, so you can turn out onto the floured baking tray and cut into circles or how you prefer.... but it can mean handling the mix more than is ideal that could then give you a 'heavy' scone. Christine's tip instead is to use an ice-cream scoop! Scoop directly out of your bowl, set on the floured surface. Then simply gently use your fingertips to round off to the shape you like. If you like to glaze your scones, you can use the remaining dregs of egg/buttermilk mix to do so - though be careful not to wet too much or brush the sides as this will impact how well they rise.
12. Put in the centre of your preheated oven for 10-15 minutes until golden. Ovens do vary, so just keep watch. Remove when ready, and allow to cool on rack - or just tuck straight in and enjoy!
Happy scone making everyone!!! #moditions #glutenfreesmiles
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