Drop Dead Gorgeous Scones Gluten Free - Thermomix Recipes from Steph

Drop Dead Gorgeous Scones Gluten Free


180 g sorghum flour ¾ teaspoon baking soda

60 g arrowroot flour 1 ½ teaspoons cream of tartar

50 g sugar 1 large egg

1 teaspoons xanthan gum 200g natural yoghurt

¼ teaspoon salt 1 teaspoon vanilla extract


· Preheat oven to 200ºC.

· Place sorghum flour, arrowroot flour, sugar, xanthan gum, salt, baking soda, cream of

tartar into bowl. Sift by processing for 5 seconds on speed 6.

· Add remaining ingredients and mix for 15 seconds on speed 6.

· Use a spatula dipped in water to scoop out golf-ball sized blobs of dough and drop

onto a greased or lined baking tray- roughly shape into round mound. Drop scones do

not spread much so can be placed close together on the tray.

· This mixture should make approximately 12 scones.

· Bake for 10-12 minutes or until a skewer inserted in centre comes out dry. Allow to

cool a minute on the tray then transfer to a cooling rack.

Wonderful served warm! Best eaten on the day they are made.

Laura’s tips

· While these look more like biscuits than scones, and the sorghum flour gives them a

slightly pink tinge, they do have a very similar texture to scones.

· This is a very delicate dough – keep mixing to a minimum otherwise you will lose the

desired fluffiness.

· To make them look more like scones, once scooped out onto the baking sheet, try

shaping them into a more rounded form with a knife dipped in water.

· Currants, sultanas or even chocolate chips can be folded through with the spatula at

the end of the mixing process.

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