Soft delicious and simple to make these gluten-free scones are ideal for serving as an aperitif or as an appetizer with a variety of cold cuts and cheeses.
This recipe’s scones can also be frozen after they’ve been baked so you can have them on hand at all times.
Yield: 4
Gluten Free Scones Recipe
Gluten-free scones filled with cold cuts and cheeses: soft and ideal for gluten-intolerant people. Try the traditional recipe or the thermomix version.
Prep Time
5 minutes
Cook Time
25 minutes
Additional Time
5 minutes
Total Time
35 minutes
Ingredients
- 300 g of gluten-free flour for bread and leavened products
- 190 ml of water at room temperature
- 1 level tablespoon of fine salt
- 1 tablespoon of extra virgin olive oil
- 1 sachet of instant yeast for pizzas and quiches
Instructions
- Pour the flour into a large mixing bowl make a hole in the center to form the classic fountain shape and then begin pouring the water a little at a time.
- Add the instant yeast, salt, and olive oil as well.
- Knead the dough until it is soft and compact then place it on a floured cutting board and roll it out with a rolling pin to a thickness of about 1 cm.
- Make as many discs as you need to finish the dough at your disposal using a glass or a special cutter.
- Grease the bottom of a large nonstick skillet with olive oil, place it on the stove, and heat it thoroughly. Cook the scones for about ten minutes, turning once.
- Keep the scones warm and stuff them however you like.
- Place the water and yeast in the mixing bowl and mix for 20 seconds on speed 2.
- Add the flour, olive oil, and salt and process for 3 minutes at high speed. Work for another minute if necessary to thoroughly combine the ingredients.
- Roll out and cook for about ten minutes in a nonstick pan, similar to a muffin.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 555Total Fat 21gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 10gCholesterol 87mgSodium 1943mgCarbohydrates 75gFiber 3gSugar 2gProtein 16g