Savory gluten-free scones, flavored with garlic and herbs, that melt in your mouth and make the perfect accompaniment to a nice soup.
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
Mix flour, baking powder, and xanthan gum together in a medium bowl. Cut in butter using a pastry cutter or 2 knives.
Whisk half-and-half, eggs, and egg whites together in a separate medium bowl. Pour over the flour mixture. Add 2 tablespoons basil, 2 tablespoons thyme, garlic, and salt; mix until dough comes together.
Create 6 rounded balls of dough and place on the baking sheet. Sprinkle remaining basil and thyme on top.
Bake in the preheated oven until bottoms and edges turn golden, about 20 minutes.
Per Serving: 342 calories; protein 9.8g; carbohydrates 38.6g; fat 17.4g; cholesterol 100.3mg; sodium 344.7mg.
The best flavour of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.