These Gluten Free Scone muffins by Jane Devonshire taste exactly like scones but as they are Gluten Free the mix is much wetter so you can’t roll it out like ordinary scones, she cooks them in Muffin Cases, waits for them to cool, cuts them in half and serves them like a scone. She is very proud of this recipe and that is one of the reasons she wanted to use it for the Afternoon Tea Campaign for Breast Cancer Care a cause so very close to her heart.
- 450gm Gluten Free Plain Flour
- 80gm Butter
- 1 Teaspoon Salt
- 4 Teaspoon Castor Sugar
- 4 Large Free Range Eggs Separated
- 2 Tablespoons Baking Powder
- 200ml Milk
- 1 egg for glazing
- Preheat Oven Gas Mark 7/220
- Separate the eggs and put the whites into a large mixing bowl
- In another bowl sift the flour, add the sugar, salt and cubed butter to the flour.
- Using your fingertips lightly work the butter into the flour until a bread crumb like texture achieved
- Add the eggs yolks, baking powder and using a wooden spoon or spatula lightly mix in and then slowly add milk.
- I find it easier to use an electric whisk for this part, I whisk the 4 egg whites until stiff peaks
- A tablespoon at a time add the flour mixture into the beaten egg white and continue whisking until all flour mixture combined into the egg white. Take your time to make sure no lumps.
- Fill the muffin cases with the mixture its about 1.5 tablespoon of mixture to each muffin case.
- Mix the spare egg with a fork and using a pastry brush put the egg on the top of the muffins to glaze them, using this opportunity to smooth the top of the mixture flat.
- Place in the oven and bake for 20 – 25 minutes. They are a little paler than normal muffins.
- Remove from oven, allow to cool.
- When ready to serve remove from the muffin cases. Slice in half and smother with strawberry jam and Clotted or whipped cream.