Enriched Savoury Scones

These are a perfect free from alternative to dumplings. Their rich buttery flavour makes them a great accompaniment to any winter warmer. I particularly enjoyed them for lunch, dipped in some leftover butternut squash soup topped with crispy bacon.

Ingredients
150 millilitres of warm water
1 teaspoon of honey
2 teaspoons of quick yeast
250 grams of gluten free bread flour
50 grams of sorghum flour
110 grams of cold salted butter (or dairy free alternative) plus extra to drizzle when cooked
1 medium to large egg beaten (or 10 grams of soy flour mixed with 30 millilitres of water)

Method

1. First, stir the honey and yeast into the warm water in a small jug. The water should be above 30C but below 40C. This means it should be about the same temperature as inside your body - 37C. Therefore, it should feel neither hot nor cold if drunk.
2. Place the flours in a large bowl and rub in butter until the mixture forms a breadcrumb-like consistency. 
3. Pour in the egg and yeast mixture then, using a knife, stir until combined. This should be a wet dough. Scrape the dough into a ball then use oiled hands to shape until smooth. Do this quickly, with cold hands to avoid melting the butter.
4. Cover the bowl with cling film then leave the dough to rise at room temperature for 50 minutes.
5. Once proved, use a knife to split the dough into the number of rolls desired. Carefully roll each into a ball, avoiding knocking the air out.  Place the rolls on a tray, cover then leave to  rise for a further 30 to 40 minutes. 
6. Bake in a 160C (fan) oven for 35 to 45 minutes, until golden brown on the outside.
7. Once baked, drizzle with melted butter.

Serving suggestions

• If the scones are for dumplings, bake them on top of your casserole.
• Drizzle the rolls with a flavoured butter, I used garlic butter in the photo.

Happy holidays, Love Hattie x