Cheese scones

For 4persons

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.

Suggestion

Savor the scones with onion confit, Espelette pimento jam and cheese.

 

Also discover the no-lactose and no-gluten pancakes with sweet potato and the granola of banana and coconut.

Ingredients

60 g of cheese (reblochon, cantal, etc.)

50 g dried fruit (dates, raisins, etc.)

150 g of rice flour

60 or quinoa flakes

20 g of cornstarch

½ teaspoon of guar gum

½ sachet of yeast

90 g of salty butter

15 cl of milk

To make golden scones

An egg yolk and 2 tablespoons of milk

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