Some new ingredients found their way into my latest (and seperate) baking box this week.
I have been chatting to a Twitter pal, who very kindly complimented me on the Pecorino, Chive and Walnut Scones I made for my previous post. She also commented that she was following a Gluten-Free Diet, so ordinary baked items were not for her.
Having promised to look for something which she could make, I found a Gluten-free scone recipe on the Odlums Website, which is by Catherine Leyden. I added the Pecorino and chive combination, but you can use any cheese which suits you.
Pre-heat the oven to 200C/400F/Gas mark 6
225g Tritamyl Gluten Free White Bread Mix
50g Softened margarine
50g Pecorino cheese (or cheese of your choice)
3 tspns. Snipped Chives
Place the scones on a baking tray which has been scattered with some of the Tritamyl Gluten Free Bread Mix.
Bake at 200C/400F/Gas Mark 6 for 25 – 30 minutes, until golden brown and cooked through.