One of my favorite things about scones is their shape. There’s just something about that wedge that makes a scone something more than a slightly sweet biscuit. A lot of the scones recipes that I’ve found online call for making drop scones, but it’s really easy to take a few extra minutes to cut the scones into wedges. Here’s how:
1. First, pat the dough into a round that is approximately 3/4″ thick.
2. Then, cut the dough into 6 – 8 wedges.
3. Separate the wedges and place them about an inch apart on a greased baking sheet.
4. Brush milk or butter over the tops of the scones and sprinkle with sugar.
Where’s the recipe???
Dear MF
What flour mix should I use?
Hope it has no yeast in it.
Thanks as always for your time and generousity
KW
Hi Barry, the recipe will be coming along shortly. I forgot to add xanthan gum to the batch in the picture so I’ve got to make another batch this weekend.
Kathleen, I used my all purpose flour mix, so any baking mix that you like should work. And no, there is not yeast. Just baking powder and baking soda.
[...] few weeks ago I posted a lesson on How to Make Scones Like a Bakery. Several of you asked for my scone recipe, so I made it again this weekend so that I could take [...]
This was great. This is the first GF bread/scone that tasted as good as the non-gluten version. We also made this recipe egg-free with an egg subsitute because of my son’s allergy and added a lemon icing. We will definately be trying more of your recipes.
Wha,wha, what???!!! Gluten-free cooking school?! Sign me up! …Can you add some videos to your site that show the process from start to finish? Thanks!
http://www.noglutenbakery.com