Making a Gluten-Free Diet Really Easy
Gluten free baking can be quite a task, yet this Andrew James Gluten Free Scone Mix means you can enjoy hassle-free delicious scones - perfect with clotted cream and jam. Our wide range of gluten-free mixes make the whole process so much easier - from purchasing high-quality gluten-free products to baking and enjoying them at the end. This handy gluten free scone mix is suitable for vegetarians and those with coeliac dietary requirements.
How is It Gluten Free?
Our mix is 100% gluten free and safe for gluten intolerant or sensitive people to consume due to the use of rice flour, buckwheat flour, and potato starch.
How Do I Use the Mix?
With this generous 500g pack of Andrew James Gluten Free Scone Mix, you can make 12 delicious gluten free scones so you can enjoy your very own afternoon tea at home.
Is There Any Direction for Use?
Yes - our gluten free baking mix is really easy to follow. Add 170ml of milk to 2 eggs and mix together in a jug. Add dry scone mix to the bowl. Then, add the butter to the dry scone mix and mix on slow until it resembles fine breadcrumbs. Add the milk and egg mixture to the bowl. Mix for 1 minute on slow speed or until a dough is formed. Then, roll out to 3cm thickness, cut into scones and bake at 200oC/Gas Mark 6 for approximately 12 to 15 minutes.
Please note that this product is exempt from the Andrew James 2-year warranty and products received may have a short shelf life. Also, please be aware that food items are non-returnable.
To do our part in reducing food waste, this mix is still available. Its Best Before date is 7/8/19 and is completely safe to bake and consume, as per the Food Standards Agency guidelines.
|Additional information||Full Ingredient List: White Rice Flour, Sugar, Potato Starch, Tapioca Starch, Maize Starch, Raising Agents (E341(i), E500), Buckwheat Flour, Thickener (Xanthan Gum), Flavouring|
In Devon, the tradition is to add the clotted cream first followed by the jam, and in Cornwall it’s the other way round - jam then cream. There’s no scientific reason why one is better than the other, but it may be worth checking if your afternoon tea guests come from either county so you don’t unintentionally upset them!
The two are quite similar but there are some subtle differences. Scones frequently include eggs whereas biscuits tend not to, and they often have more liquid in them.
Things You Can Add to Your Scones
The classic scone is, well, a classic. Simple yet tasty. Fruit scones jazz it up a bit but there’s much more you can add to your scones to create sweet or savoury delights.
If you are going to serve your scones as part of afternoon tea, you’ll need to create bite-sized sandwiches and rolls, pastries, petits fours, macarons, and a selection of other delicious treats. Thanks to the range of gluten free mixes from Andrew James you can create a full spread that can be enjoyed by everyone.
White Rice Flour, Sugar, Potato Starch, Tapioca Starch, Maize Starch, Raising Agents: E341(i), E500, Buckwheat Flour, Thickener (Xanthan Gum), Flavouring
For allergens see ingredients in bold: May contain: Egg, Milk, Soya
Approx: 12x Scones per 500g
500g Dry Mix / 130g Butter (softened) / 170ml Milk / 2 Eggs
Per 100g as sold (calculated from raw ingredient specifications)
Energy (kJ) 1480.1 : Energy (Kcals) 352.7 : Fat (g) 2.1 : Of which saturates (g) 0.5 : Carbohydrate (g) 79.0 : Of which sugars (g) 13.7 : Protein (g) 4.4 : Salt (g) 1.643
Store in a cool dry place away from direct sunlight and strong odours.
Add 170ml milk to 2 eggs and mix together in a jug.
Add dry scone mix to the bowl then add the butter to the dry cone mix and mix on slow until it resembles fine breadcrumbs.
Add the milk and egg mixture to the bowl and mix for 1 minute on slow speed. Or until a dough is formed.
Roll out to 3cm thickness. Cutinto scones and bake @ 200C / Gas Mark 6 for approx. 12-15 minutes.