Blueberry and Apple Scones

I got a lift home from work today so had time to whip up some scones quickly for an afternoon snack before collecting the boys. After eating these, M (my non-wheat free son) announced "Best. Scones. Ever!", so I'm guessing they were good.

Today I used my normal recipe (120g flour), but ended up with a mix that was too wet and had to add some more flour. I was using Sainsbury's Gluten Free Self Raising Flour today, but usually use Orgran, be aware that different GF flour blends need different quantities of fluid. 

Scone mix doesn't like to be overworked, so it's better to have a little less flour and end up with too wet mix, adding more flour if necessary, then to have a too dry mix and try adding more fluid. Of course, it could be the extra wetness from the grated apple too...

150g Gluten Free Self Raising Flour

1/2tsp Baking Powder

50g Hard Dairy and Soya Free Margarine (e.g. Stork Block) - cut into cubes

30mls Milk Substitute

100g Apple or Pear Puree

1 Apple (grated)

1/2 - 1 cup Blueberries

Extra Flour and Milk Substitute for kneading & glazing

Put flour, baking powder and margarine in a bowl, rub in with your fingers until it looks like coarse breadcrumbs.

Add the rest of the ingredients and mix with a blunt knife until it all comes together.

If it looks too sticky, sprinkle extra flour round edges of bowl and lightly kneed together to form a ball.

Tip onto work surface (or straight onto oiled tray) and lightly shape into a circle about 4cm high (gluten free scones don't rise much more during baking, so make them about the thickness you want you finished scones to be).

Glaze the top with a little milk substitute (I put a splash into the container from the fruit puree and mix with whats left in there).

Cut into 8 and place on baking tray.

Bake at 220ºC for 15 minutes.

Cool slightly on a wire rack before eating.

These were the ones I made on the Friday when I started to write it up!

This was from the batch I did today (always good to check recipe works!)

Wanted to try to show the fluffy scone like texture inside
as often gluten free ones are very dry.