Gluten-free date and orange scones
( MAKES 12-16 scones depending on cutter size )
This recipe comes from Coeliac New Zealand ambassador Sally Holland, from her cookbook Goodbye Gluten.
- Heat oven to 200C.
- Place the buttermilk, cream and eggs in a bowl and whisk together.
- Sift the flour mix, baking powder, baking soda and salt into a mixing bowl. Add the dates and orange zest and mix well. Pour in the liquid ingredients and mix with a knife until everything is just combined. Add a little extra cream or buttermilk if the dough looks too dry. It should be quite wet but still able to be handled.
- Turn out on a board dusted with flour mix and gently pat out to a 2½cm-thick circle.
- Cut out scones using a round cutter and place on a baking tray lined with baking paper.
- Press remaining dough together and cut out more scones until all dough is used up.
- Brush tops of scones with milk.
- Bake 10–15 minutes until the scones are golden. Serve warm.
Gluten-free flour mix
Sally has used white rice flour and cornflour from maize, not wheat. Xanthan gum is made from corn sugar and is used as a gluten substitute to give elasticity in gluten-free baking. Tapioca flour is also known as arrowroot.
Sift 2 cups rice flour, 1 cup tapioca flour, 1 cup cornflour, 2 Tbsp xanthan gum into a large mixing bowl. Using a wire whisk, slowly stir until well-blended. Transfer to an airtight container. Makes 4 cups.
Another of Sally's gluten-free baked treats