Name: Gluten-free scones
Cook time: 15 min
Total time: 15 min
Yield: 10
Ingredients: 2 1/2 cup (375g) gluten-free self-raising flour; salt; 1/4 cup (40g) pure icing sugar; 2 teaspoon xanthan gum; 1 teaspoon bicarbonate of soda; 30 gram butter, chopped; 1 egg, beaten lightly; 1 1/3 cup (330ml) buttermilk, approximately

Gluten-free scones

When it comes to gluten-free baking, sometimes gluten-free flour is not enough on its own. This gluten-free scones recipe lets you get the right texture and taste without adding gluten.

Ingredients

2 1/2 cup (375g) gluten-free self-raising flour

salt

1/4 cup (40g) pure icing sugar

2 teaspoon xanthan gum

1 teaspoon bicarbonate of soda

30 gram butter, chopped

1 egg, beaten lightly

1 1/3 cup (330ml) buttermilk, approximately

Method

1.Preheat the oven to very hot, 240°C. Lightly grease an oven tray.

2.Sift the flour, salt, sugar, gum and soda into a medium bowl then rub in the butter. Add the egg and then enough buttermilk to make a soft sticky dough.

3.Turn dough onto a floured board and knead lightly until smooth.

4.Pat the dough to 2cm thickness then cut into rounds using a 5.5cm cutter. Place the scones on the prepared tray, almost touching each other. Leave the scones to stand for 5 minutes, then brush the tops with a little extra buttermilk.

5.Bake in a very hot oven for about 15 minutes or until browned.

Xanthan gum is a carbohydrate made from corn and can replace gluten in baked goods. Gluten-free self-raising flour and xanthan gum are available from supermarkets and health food stores. This recipe is best made close to serving. Suitable to freeze. Not suitable to microwave.
Note

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