Wheat Free Walnut and Sage Scones recipe
information
This recipe is Gluten free, Wheat free and Dairy free.
ingredients
115 g (4 oz) 3/4 cup of rice flour
100 g (3 1/2 oz) 2/3 cup of buckwheat flour
55 g (2 oz) 1/4 cup of Dairy free margarine
1/4 teaspoon of Gluten free chilli sauce/oil
100 g (3 1/2 oz) 1 cup of roughly chopped walnuts
15 g (1/2 oz) 1/2 cup of chopped fresh sage leaves or 1 tablespoon of dried sage leaves
1 egg and unsweetened apple juice to make the mixture up to 170 ml (6 fl oz) scant 3/4 cup
2 teaspoons of Gluten free baking powder
1 teaspoon of bicarbonate of soda (baking soda)
1/4 teaspoon of salt
A large baking sheet, greased and floured
100 g (3 1/2 oz) 2/3 cup of buckwheat flour
55 g (2 oz) 1/4 cup of Dairy free margarine
1/4 teaspoon of Gluten free chilli sauce/oil
100 g (3 1/2 oz) 1 cup of roughly chopped walnuts
15 g (1/2 oz) 1/2 cup of chopped fresh sage leaves or 1 tablespoon of dried sage leaves
1 egg and unsweetened apple juice to make the mixture up to 170 ml (6 fl oz) scant 3/4 cup
2 teaspoons of Gluten free baking powder
1 teaspoon of bicarbonate of soda (baking soda)
1/4 teaspoon of salt
A large baking sheet, greased and floured
method
1. Preheat the oven to 220°C (425°F) Gas mark 7
2. Sift the flours and mix with the margarine and chilli sauce/oil in a bowl.
3. Rub gently with floured fingertips until the mixture resembles breadcrumbs and then add the walnuts and sage. mix in well.
4. Beat the egg with the juice. Gently add the baking powder, bicarbonate of soda (baking soda) and salt to the walnut mixture.
5. Quickly mix in the liquid and briefly knead into a dough.
6. Roll out on a floured board into a 3.5 cm (1 1/2 inch) thick circle.
7. Using a 5 cm (2 inch) cutter, cut out 8 scones and dust with flour or sprinkle with a suitable hard cheese if desired.
8. Bake for 10 - 15 minutes until brown and well risen.
9. Serve warm, or cool on a wire rack and freeze until needed.
2. Sift the flours and mix with the margarine and chilli sauce/oil in a bowl.
3. Rub gently with floured fingertips until the mixture resembles breadcrumbs and then add the walnuts and sage. mix in well.
4. Beat the egg with the juice. Gently add the baking powder, bicarbonate of soda (baking soda) and salt to the walnut mixture.
5. Quickly mix in the liquid and briefly knead into a dough.
6. Roll out on a floured board into a 3.5 cm (1 1/2 inch) thick circle.
7. Using a 5 cm (2 inch) cutter, cut out 8 scones and dust with flour or sprinkle with a suitable hard cheese if desired.
8. Bake for 10 - 15 minutes until brown and well risen.
9. Serve warm, or cool on a wire rack and freeze until needed.
serving amount
serves 8
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