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Scones Gluten Free Using Singlupan


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Gluten Free Scones Using IREKS Singlupan

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  • Mixing time: Mix the dry ingredients for 1 minute on slow speed. Then add the liquid ingredients and mix for a further 1 minute or until the liquid has been absorbed.

  • Processing: Scones

  • Baking temperature: 220° C

  • Baking time: 25 minutes

  • Roll the dough to a thickness of 10 mm –  12 mm and cut with a scone cutter. Place on baking trays and bake.

  • General hint: Mixed dried fruit can be added to the dough if desired as an alternative up to an addition of  25 %.

Delivery across
Ireland & Scotland