20min of preparation
10 to 12min cooking time
A magical recipe that allows no-gluten foodies to enjoy scones !
1-Remove the crust and dice up the cheese. Cut the dates in two, remove the pits and mince. Place the flour, quinoa flakes, corn starch, guar gum and the yeast in a big bowl.
2-Cut 70 g of butter into small pieces. Incorporate to the content of the salad bowl by kneading the lot with your fingertips until you get a brittle dough. Add the cheese, dried fruit and mix together. Pour the milk progressively so as to obtain a supple batter (yet not sticky). Form a ball.
3-Preheat the oven to 220 °C (th. 7).
In a ramekin, pour the egg yolk and the 2 tablespoons of milk. Mix. On a counter top sprinkled with flour, form scones of about 5 cm diameter. Baste each scone with the egg yolk and milk mix.
4-Place the scones on an anti-adhesive pastry plaque leaving enough space, then bake for about 10 to 12 min.
They must be puffy and golden.
Savor the scones with onion confit, Espelette pimento jam and cheese.