Gluten-free scones
Makes approx. 10
Ingredients
- 2½ cups (375g) gluten-free self-raising flour
- pinch of salt
- ¼ cup (40g) pure icing sugar
- 2 teaspoons xanthan gum
- 1 teaspoon bicarbonate of soda
- 30g butter, chopped
- 1 egg, beaten lightly
- 1 1/3 cups (330ml) buttermilk, approximately
NOTE: Gluten-free self-raising flour and xanthan gum are available from supermarkets and health food stores.
Method
- Preheat the oven to very hot (240°C).
- Lightly grease an biscuit or lamington tray.
- Sift all dry ingredients into a medium bowl then rub in the butter using the tips of your fingers.
- Add the egg and enough buttermilk to make a sticky dough.
- Turn dough onto a floured surface and knead gently until smooth.
- Roll the dough to a 2cm thickness then cut into rounds using a 5.5cm cutter.
- Place the scones on greased tray then leave to stand for 5 minutes.
- Brush scones with buttermilk and bake in a very hot oven for 15 minutes or until browned.
- Serve the scones with a topping of your choice.
*Suitable to freeze. Not suitable to microwave.*
