A short post today – I have a few blogs on the backburner, but wanted to make sure I wrote down this mini-scone recipe as I whizzed them up for some last-minute nibbles yesterday and everyone like them! I just adapted this from a basic (non-GF) scone recipe and threw in some favourite gf flavours.
Makes approx 24 mini-scones – best eaten the same day.
- 200g gluten free plain flour (I used Doves’s Farm)
- 1tbsp gluten free baking powder (I used Isabel’s)
- 1 tsp gluten free mustard powder
- 50g room temperature butter or baking margarine
- 150ml milk
- 100g grated cheese
- Large handful of black olives
- Salt and pepper to taste
- Beaten egg or milk to glaze
- Preheat a baking tray in the oven to 200°c.
- Add the flour, baking powder, seasoning and mustard power to a food processor and pulse to combine.
- Add the margarine/butter and pulse to form a fine breadcrumb-like texture.
- Slowly add the milk, until the dough comes together – it will be quite wet and sticky, you may not need all of the milk. At this point you can remove a portion if you will use different flavours/fillings.
- Add in the cheese and olives, and mix until combined.
- Turn the dough on to a floured surface and lightly press to about 1 inch thick. Cut out rounds using a small cutter (I used a spirit measure!)
- Glaze with egg and top with a little cheese or seeds to decorate
- Bake in the preheated oven for 10-12 minutes until golden brown. Leave to cool slightly on a wire rack before serving.