GLUTEN FREE, CASEIN FREE SWEET POTATO SCONES
Make and share this Gluten Free, Casein Free Sweet Potato Scones recipe from Food.com.
Provided by IrishEyes.NYC
Categories Breads
Time 30m
Yield 24 scones, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425* F and grease three baking sheets with shortening or dairy-free margarine.
- In large mixing bowl, beat together oil, sugar and eggs. Mix in prepared sweet potatoes until smooth; set aside.
- Sift together dry ingredients in medium bowl; stir into sweet potato mixture until completely blended.
- Dough should be sticky but not wet. Add an additional tablespoon or two of flour if needed; fold in cranberries, chocolate, and pecans.
- Drop by heaping tablespoonfuls onto prepared pans about 1" apart. Bake at 425* F for 15 minutes or until golden and set. Serve warm or cool on a wire rack.
Nutrition Facts : Calories 450.4, Fat 12.6, SaturatedFat 2.6, Cholesterol 46.5, Sodium 256.6, Carbohydrate 79.1, Fiber 6.8, Sugar 21.3, Protein 7.6
GLUTEN-FREE SCONES
Cater for guests intolerant to gluten with these easy scones. Add sultanas if you like and serve with oodles of jam and clotted cream
Provided by Liberty Mendez
Categories Afternoon tea, Treat
Time 35m
Yield Makes 6-8
Number Of Ingredients 9
Steps:
- Mix the flour, salt, xanthan gum, baking powder and sugar together in a bowl. Rub in the butter with your fingertips until you have fine breadcrumbs. You can also do this by gradually pulsing the mixture in a food processor until it resembles breadcrumbs.
- Whisk together the milk and whole egg and gradually mix into the flour mixture with your hands until you have a smooth dough. Mix in the sultanas, if using. Knead briefly to come together into a ball.
- Gently roll out the scone dough until 2cm thick. Transfer to a baking tray lined with parchment and chill for 30 mins to firm up the dough - this makes them easier to cut out.
- Remove the dough from the fridge and, using a 5cm cutter, cut out 6-8 scones (press the offcuts together and re-roll when you need to). Put the scones upside down (this will mean you get a neater top when baked) onto another baking tray lined with baking parchment, spread 2cm apart.
- Whisk the egg yolk and evenly brush the tops of the scones, making sure that the egg wash doesn't run down the sides of the scones otherwise they will rise unevenly. Put the scones on a tray and transfer to the freezer for 15 mins. Heat oven to 220C/200C fan/gas 7. Remove the scones from the freezer and brush the tops with the beaten egg again, then bake for 12-15 mins until golden brown. Eat just warm or cold, generously topped with jam and cream, if you like.
Nutrition Facts : Calories 193 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.82 milligram of sodium
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