I've never made a scone in my life so the mix seemed the way to go.
First, preheat the oven to 200C.
You need 28g of room temperature butter and whisk one egg in a bowl.
Melt the butter. I just melted it in the little bowl and poured it into the bowl quickly with 200ml of milk and the whisked egg. I was really afraid I'd have scrambled egg of sorts but it was fine!
The recipe says whole milk, buttermilk, or soya. I actually used low fat milk because whole milk is just too much for me these days.
Now it's time to plonk in the mix and get stirring! I added blueberries to the mix in the end. This amount was definitely not enough once cooked but it was a start.
Using two tablespoons I made the least uniform shapes possible on the baking tray and put them straight into the oven for 12-15 minutes as per the instructions. It was 14 minutes when I took them out.
They actually turned out quite well. The only part I regretted was not putting in more blueberries!
I picked up the mix on our Newry trip to Sainsbury's recently, but it is available in Dunnes and Tescos. Let us know how yours turn out on Twitter, Facebook, or Instagram.
Happy Baking!
I like the *scones in progress* pictures Amanda, and yes, more blueberries! I love the way blueberries swell when baked and these scones are not over-sweet by themselves so benefit well from some added fruit.
ReplyDeleteI recently bought, baked and blogged about these too at http://foreverfreefrom.com/helens-gluten-free-scone-mix/