Gluten-Free Scones

What you need

• 340 g gluten-free self-raising flour
• 1 tsp gluten-free baking powder
• 1/4 tsp xanthan gum
• 85 g butter
• 4 tbsp caster sugar
• 175 ml milk
• 3 tsp lemon juice
• 1.5 tsp vanilla extract
• 1 egg egg

Method

1. 1

   Preheat your oven to 220°C/200°C fan/425°F. Line a baking sheet with parchment/baking paper.

2. 2

   Place your gluten free self raising flour, baking powder and xanthan gum in a bowl. Chop your hard margarine/butter into cubes and add that to the flour. Rub it in with your fingers till it forms what looks like breadcrumbs.

3. 3

   Stir in your caster sugar.

4. 4

   Gently warm your milk (about 35 seconds in the microwave). Then add your lemon juice and vanilla extract. Put to one side to cool briefly.

5. 5

   Place your baking sheet in the oven whilst you make your scones.

6. 6

   Make a well in the middle of your dry mixture. Pour in milk and work it in using a metal spoon. Keep working it till it forms a dough (it might be a little sticky).

7. 7

   Flour (gluten free!) your work surface and your hands. Get the dough out of your bowl and fold it over a few times to bring the dough together. Then bring the dough into a rounded shape about 3.5–4.5cm thick.

8. 8

   Using a cutter (about 45–55mm wide) push down into the dough and bring out your scones with the cutter.

9. 9

   Brush the tops of the scones with beaten egg (or with an almond milk wash if you are egg free).

10. 10

    Place the scones onto the hot baking sheet and pop them into the oven for about 12–15 minutes. They should be golden on top and have a golden base too.

11. 11

    Serve up warm with whatever you fancy (jam then clotted cream for me!).

12. 12

    Enjoy!