Sage & Onion Savoury Scones

trehalose gluten free savoury scones1 cup of maize flour (all the flours together are approx equivalent to 225g/8oz of flour)
½ cup of gram flour
½ cup quinoa flour
2 tablespoons trehalose
Pinch of salt
1⅓ teaspoon of cream of tartar (approx)
⅓ teaspoon of bicarb of soda (approx)
1 teaspoon xantham gum
2 shallots finely chopped (or 1 small onion)
1 teaspoon dried sage (could use fresh if preferred)
½ cup soya/sunflower Pure margarine (equivalent to 55g/2oz)
150ml/5fl oz of soya/rice milk

Sift the flour into a bowl and mix in all the dry ingredients including the dried sage. Add the Pure margarine and rub into the flour to make a breadcrumb mixture. Add the milk slowly with the chopped onion to make a smooth dough. Let in rest for 5 minutes, then roll out on a lightly floured work surface until approx 2 cm thick and cut with a 5 cm pastry cutter. Dust with flour and place on a greased baking tray and bake for 10-12 minutes at 220C in a preheated oven.

Thank you to Marian Stevens for this great recipe
12 November 2010

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