Prep time: 20 mins
Cook time: 15 mins
- 250g gluten-free self raising flour
- ½ tsp fine salt
- 1 tsp xanthan gum
- 1 tsp gluten-free baking powder
- 50g caster sugar
- 40g cold butter, cubed
- 75ml whole milk
- 1 large egg and 1 egg yolk
- 50g sultanas (optional)
Step 1: Mix the flour, salt, xanthan gum, baking powder and sugar together in a bowl. Rub in the butter with your fingertips until you have fine breadcrumbs. You can also do this by gradually pulsing the mixture in a blender or food processor.
Step 2: Now whisk together the milk and whole egg and gradually mix into the flour mixture with your hands until you have a smooth dough. If you want to add sultanas, you can add then to the mixture at this point. Knead briefly to come together into a ball.
Step 3: Gently roll out the scone dough until it is around 2cm thick. Transfer to a lined baking tray and chill in the fridge for 30 minutes to firm up the dough – this will make it easier cut out later.
Step 4: After 30 minutes, remove your dough from the fridge and, using a 5cm cutter, cut out 6-8 scones. Put the scones upside down (this will mean you get a neater top when baked) onto another lined baking tray, around 2cm apart.
Step 5: Now whisk the egg yolk and brush evenly across the top of the scones. Transfer to the freezer for around 15 mins and then pre-heat your oven to 220C/200C fan/gas 7.
Step 6: Remove the scones from the freezer and brush the tops with the beaten egg again, then bake for 12-15 mins until golden brown. Eat just warm or cold, generously topped with jam and cream!
Recipe inspired by BBC Good Food