Gluten, Lactose, Yeast Free Scones (Cupcake Jemma Recipe)

Hello Adventurers!

I love watching other baking and food channels on YouTube and I wanted to start spending some of my time recreating what other people do on their channels but gluten free, yeast free and lactose free so that other people who are in my situation can enjoy those recipes as well as they are sooo great!  This is the first time I’m doing a video like this where I try a recipe as close as possible to what one of my fellow YouTubers did on their video and make it gluten, yeast and lactose free all in one hit.  And I wanted to do something super easy and am really excited today to try out Cupcake Jemma’s ‘Perfect English Scones’.  Don’t forget my and Cupcake Jemma’s YouTube videos linked below.

Let’s-a-go!

Ingredients:

250g Gluten Free Self Raising Flour, plus extra for rolling

2 tbsps. Caster Sugar

½ tsp Salt

55g Cold Butter, I like to use lactofree butter

150ml Milk, I like to use lactofree skimmed milk

1 Medium Sized Egg, beaten
Equipment:

Scales

Measuring Spoons

Measuring Jug

Cookie Sheets/Baking Trays x 2

Baking Paper

Spray Oil

Large Mixing Bowl

Sieve

Fork

Spatula

Rolling Pin

2 inch (five centimetre) Cookie Cutter fluted or not (shape and size is totally up to you)

Pastry Brush

Teaspoon/Cake Tester/Skewer/Toothpick

Cooling Rack

Method:

Measure out all of your ingredients and preheat your oven to 190C/170C Fan/Gas Mark 5. Line your cookie sheets or baking trays (whatever you have access to) with baking paper and place off to the side until you are ready to bake.

Grab your mixing bowl, sieve and spatula.  Place all of your flour, caster sugar and salt into your sieve and sieve into your large mixing bowl.  Using your spatula to push through all of the last knobbly bits as well.

Now grab your butter.  After removing any hand jewellery, place your cold butter into your large mixing bowl and rub in the flour until the mixture resembles very fine breadcrumbs and there are no large lumps of butter left in the mixing bowl.  In Cupcake Jemma’s video, she had a food processor that did this for her, so if you want to do it that way, go for it!

Now grab your milk and your fork.  Create a well in the centre of your mixture and add all of your milk to it.  Using your fork and working from the centre of your milk well out, bring the mixture together.

Once your mixture is nearly combined, you have finished with your fork so remove any excess mixture off of your fork and use your hands to bring your mixture together.  Use your spatula to get those stubborn bits of mixture off of the bottom of your mixing bowl.

Now grab your extra flour for rolling and your rolling pin.  Generously flour your work surface and rolling pin.  Place your mixture onto your floured surface and, again, bring your dough together with your hands a little bit more. 

Add a little bit of flour to the top of your dough and, using your rolling pin, roll out your dough GENTLY, Cupcake Jemma says to roll out your dough about three centimetres thick, however, mine didn’t rise too much in the oven, so make them to a thickness you are happy with.

Now grab your cookie cutters and your prepared cookie sheets/baking trays.  Coat your chosen cookie cutter in some flour so that your dough doesn’t stick to your cookie cutter.  Cut out your scones and place onto your cookie sheets/baking trays, cutting as close to the edge of your dough as you can so that your don’t waste any more of your dough than you have to.  Once you can cut out no more scones from your dough, you can re-roll your dough, but be careful not to add too much flour as this will make your scones tougher in texture. 

Once all of your scones have been cut out and are on your cookie sheets/baking trays, using your pastry brush, brush some of your beaten egg onto the top of each of your scones. 

Place these into the oven for ten – twenty minutes, checking them every five minutes after the ten minute mark.  You can check if these are cooked using different ways, but I prefer inserting a teaspoon handle/cake tester/skewer and seeing if it comes out clean.

Once they are out of the oven we are going to place the scones, still on their trays to cool slightly, until they are warm, which is apparently the best time to eat them.

Serve and enjoy!

I hope you love this recipe as much as I do! Let me know what you thought of this post inthe comments below, also tag me on Instagram, @vickiiesadventure, link here, so you can show me your lovely creations! Please share this post with your friends and family if you think that they will enjoy it! Also, be sure to see my shop, link here, where you can get most if not all you need to make this creation!

Remember be brave, be happy, be kind, be you!

See you next time…



Videos:


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