Golden tops with a gentle rise and perfect scone texture on the inside, these taste glorious!
- 350g Three Spades gluten free flour
- 2 tsp gluten free baking powder
- 1 tbsp caster sugar
- 0.5 tsp xanthan gum
- 0.5 tsp fine salt
- 100g unsalted butter
- 120ml semi-skimmed milk
- 2 medium eggs (plus 1 egg for glazing)
- Optional: 100g grated cheddar or cheese of choice
Makes 10 Scones
- Preheat oven to 200C (fan) and line a baking tray with greaseproof paper.
- Take a large mixing bowl and combine the flour, baking powder, sugar, xanthan gum and salt.
- Cut the butter into small cubes and then add to the mixing bowl. Rub the butter into the flour mix with you hands, to produce a breadcrumb-like mixture.
- Add the eggs and milk to the mixture gradually, stirring to combine as you go. You will probably need to get your hands in there again to get a nice pliable dough. If it is sticky, add a bit more flour. If it is dry and breaking apart, add a drop more milk.
- [Optional: add cheese to the mixture if you want to make savory scones].
- Dust a surface with flour and then press the dough out with you hands or a rolling pin, until it is around 3cm thick. Scones do not rise much when baked so cut them fairly thick, rather than creating little thin disks.
- Cut into rounds using a 6-8cm cookie cutter (dust the cutter with a little flour before each press, to reduce the risk of sticking). You should end up with 10 scones.
- Place the scones on the greaseproof paper, brush the tops a little beaten egg (from the extra glazing egg).
- Bake for 10-12 minutes, until risen and golden. Eat straightaway, or allow to cool and freeze for later use. Serve with jam and clotted cream for the full English gluten free afternoon tea experience.
Adapted from mygfguide