Gluten Free Scones2016-05-26
- Servings : 7
- Prep Time : 20m
- Cook Time : 12m
- Ready In : 32m
Perfect for tea and are best eaten on the day they are made.
- 225g gluten free flour
- 1 tbsp gluten free baking powder
- 1⁄2 tsp xanthan gum
- 50g butter
- 25g caster sugar
- 50g natural yogurt
- 75ml tbsp milk (plus extra for brushing)
Place the gluten free flour, gluten free baking powder and xanthan gum into a large bowl. Rub in the fat until the mixture resembles fine breadcrumbs. Stir in the sugar. Add the yogurt and milk to the bowl to form a soft not sticky dough.
Turn out on to a surface lightly dusted with gluten free flour. Knead gently until smooth.
Roll out to a thickness of 3–31⁄2cm. Cut into rounds using a 6cm cutter.
Place on a greased baking sheet and brush top with a little milk. Bake in pre-heated oven for 12 minutes until golden brown in colour. Transfer to a cooling tray.
Serve warm, split in half and spread with butter. Jam and cream make a lovely topping for these and the fruit scones.