Scones
However you pronounce the word and whichever way you put the jam and cream on, scones always make the most delightful afternoon tea
12
200°C/fan 180°C/gas mark 6
30 minutes
“I’ve added an optional quantity of sultanas for the perfect fruit scone”
Ingredients
400g gluten-free self-raising flour
1 tsp xanthan gum
1 tsp gluten-free baking powder
140g butter
90g caster sugar
1 egg, topped up to 150mL with milk
optional: 50g sultanas
1 egg, beaten to brush on top
optional: sugar to sprinkle on top
Method
Preheat the oven to 200°C/fan 180°C/gas mark 6. Grease and line a baking tray with baking parchment paper.
Put the gluten-free flour, xanthan gum, gluten-free baking powder and butter in a food processor and whizz until the mixture resembles breadcrumbs. If you don't own a food processor you can rub the butter and flour mixture together with your hands.
Add the sugar (and fruit if you're using some) and pulse a couple of times with the food processor. Add the egg and milk mixture and pulse a few times until the dough holds together.
Turn the dough out onto a floured surface and squash down until approximately 2cm thick. Cut into rounds using a 5.5cm cutter and place on a baking tray. Then brush the tops with the beaten egg and finally sprinkle with sugar.
Bake in the oven for 10-15 minutes until well risen and golden brown. Serve with jam and cream (or cream and jam)!
