Does Not Contain

Cereal, Celery, Soya, Crustaceans, Eggs, Fish, Gluten, Mustard, Lupin, Milk, Molluscs, Nuts, Peanuts, Sesame, Sulphur Dioxide

 

Suitable for

Lactose Intolerance, Coeliacs, Vegetarians, Vegan

 

Storage Instructions

STORE FROZEN AT -18 DEGREES CELCIUS

 

Directions For Use

1. Preheat oven to Gas Mark 6, 200°C (190°C fan assisted oven) and line a baking tray with grease proof paper. 
2. Pour 500g of scone mix into mixer with paddle, then add 2 beaten medium eggs, mix together on a slow speed. Add 70g of cold whole milk (use soya milk as a replacement for eggs and/or whole milk: 190g for this recipe). Add fruit or cheese as required. 120g is sufficient.
3. Dust worktop with 2 tbsp. of gluten free flour. Knead dough until dough is smooth, then sprinkle flour on top of your dough, roll out to 2.5cm thick and cut out discs with a cutter of your choice. Any trimmings can be reworked. Place scones on baking tray at least 1 scone apart then brush scone tops with egg yolk for best results (or soya milk/whole milk with a pinch of brown sugar). Leave to rest for 15 mins. 
4. Bake scones in the middle of the oven for 15 – 20 minutes, or until risen & golden-brown. Tap base for hollow sound to check if cooked, then leave to cool on baking wire rack. Serve with your favourite jam & clotted cream.

 

Product Ingredients

Gluten Free Flour Blend (Rice flour, Potato flour, Chick Pea Flour, Maize Flour, Tapioca Flour)
Cake Margarine (Palm Oil, Rape Oil, Water, Emulsifier E471, Natural Vegetable Colours - Annatto / Curcumin (E160b / E100), Natural Flavouring), Sugar, Baking powder (mono calcium phosphate, corn starch, sodium bicarbonate), Psyllium Husk, Salt, Xanthan Gum

The Pastry Room- Gluten Free Classic Scone Mix (per 100g)

£0.87Price

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