Q&A for How to Make Scones

Personal preferences play a significant role because gluten-free flours have some taste in them. For instance, almond flour is a common choice in many recipes, but for those with nut allergies or diverticulitis, substitutions become necessary. Exploring options like white bean flour, black bean flour, or even Indian rolled rice known as "poha" provides alternatives that offer distinct characteristics and flavors. Some may dislike the strong flavor of amaranth, while others embrace it. Identifying the flavors and qualities of specific flours that resonate with your palate allows you to create a gluten-free substitute that suits your individual taste. If oat flour is a viable option for you, it can become a reliable choice in various recipes. Conversely, if certain flours are off-limits due to dietary restrictions, exploring alternative flours becomes essential. As you become more acquainted with the properties of specific flours, you'll develop trust in how they behave in different recipes. This understanding empowers you to confidently adapt and experiment in your gluten-free kitchen, creating delicious end products tailored to your preferences.

Instead of an egg wash, you can opt for brushing liquid oil over your baked goods, like we do with our bread, to achieve that desirable golden hue. Another option is to create a mixture of tapioca starch and water, whipping it up and lightly brushing it over the surface. Additionally, some recommend using non-dairy milk, such as rice or almond milk, for a similar effect. It's important to note that while these alternatives add a sugar and fat component to achieve browning in the oven, they may not replicate the exact results of an egg wash.

You can add some lemon juice and some blueberries to make your own variation.

Yes, you may use buttermilk instead of sour milk.

Add blueberries to the batter prior to putting it in the mold/pan.

Sure! Unless you're looking for a very detailed shape, anything should be fine!

You can use milk, but the dough might get harder to shape since it'll be less solid. The bread might also crumble a lot more.

You can use a variety of things to add flavor to scones. Maybe you could try orange zest, maple syrup, fresh blueberries, or apples and cinnamon.

I think you're better off putting the candied rose petals on top of the scones after they're glazed.

Yes, but it is best to use ether eggs or cream, not both, if you are looking to do a more savoury flavour, eggs are a better choice.

Yes, if you'd like to use double cream as a topping or filling for your scones, that would be fine to use.