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Gluten Free Cream Scones
425 grams (3 2/3 cup) gluten-free flour mix (see below)50 grams (¼ cup) sugar1 tablespoon baking powder½ teaspoon salt72 grams (5 tablespoons) unsalted butter, cut into small pieces¾ cup currants, raisins, blueberries, chocolate chips, nuts or other mix-in2 eggs170 grams (¾ cup) heavy creamExtra cream to brush across tops of scones1 tablespoon plain or cinnamon sugar to sprinkle on sconesGluten-free Flour Blend:This makes enough for two batches of scones, plus a bit extra.350 grams (12 ounces) superfine brown rice flour350 grams (12 ounces) blanched almond flour150 grams (5 ounces) potato starch150 grams (5 ounces) tapioca flourMix the ingredients together in a stand mixer or whisk them together in a large bowl. Transfer the flour blend into a large glass jar or a plastic zip lock bag and store it in the fridge or freezer.
© Annabel Langbein Media
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