Gluten Free Classic Scone (The Pastry Room)

or each 1kg of Gluten Free Scone Mix you will require:
130g Whole Egg
130g Whole Milk
#For Vegan scones use 220-240g of vegan milk in place of egg & whole milk
Please note: Gluten Free Scone dough requires extended working to ensure your scones rise perfectly. For best
results, please follow the instructions below.
How to Use:
1. Temper mix to 12-15°C before use and preheat oven to 200°C (190°C fan assisted) and line a baking tray with
greaseproof paper.
3. Place scone mix in mixer bowl with paddle, start on slow speed, add egg then mix until incorporated, then add
milk until dough is formed. Increase speed to high and mix for 1 minute. Dough should be slightly sticky.
4. If making fruit scones add fruit now and mix on slow speed until evenly mixed into dough.
5. Dust work surface with gluten free flour then roll dough to 2.5cm thickness and cut out scones. Rework dough
trim and repeat until all dough used. Place scones 3cm apart on a Lined baking tray and glaze with egg yolk glaze or
vegan soya yoghurt and rest for 10 minutes.
6. Bake for 15 to 20 minutes until well risen (test by tapping on base for hollow sound)
* To make vegan scones simply add 220-240g vegan suitable milk in place of egg and whole milk.
** If freezing scone pucks, glaze with egg yolk or vegan suitable glaze and freeze within 20 minutes of production,
then bake from frozen as required.