Buttermilk & sultana scones

Buttermilk & sultana scones

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Cooking time

Prep: 20 mins Cook: 10 mins - 12 mins

Skill level

Easy

Servings

Makes 8

A classic teatime treat goes gluten-free- serve with butter, jam, fresh fruit, clotted cream or a combination of your choice

Nutrition and extra info

Additional info

  • Freezable
  • Gluten-free
Nutrition info

Nutrition per scone

kcalories
370
protein
5g
carbs
63g
fat
11g
saturates
7g
fibre
1g
sugar
17g
salt
1.1g

Ingredients

  • 450g gluten-free self-raising flour blend, plus extra for sprinkling
  • 1 tbsp gluten-free baking powder
  • 2 tsp xanthan gum
  • 85g golden caster sugar, plus extra for sprinkling
  • 100g butter, diced
  • 50g sultanas, plumped up in boiling water for 10 mins, then drained
  • 284ml pot buttermilk
  • 100ml milk, plus extra for brushing
  • butter and jam, or clotted cream and strawberries (optional), to serve

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Method

  1. Heat oven to 220C/200C fan/gas 7 and lightly flour a large baking sheet. Tip the flour into a large bowl and stir in the baking powder, xanthan gum, sugar and ½ tsp salt.
  2. Rub the butter into the flour mixture with your fingertips until it is completely incorporated, then add the sultanas. Stir the buttermilk and milk together, then pour into the flour mixture. Stir in with the blade of a knife to make a soft dough.
  3. Tip onto a lightly floured work surface and pat out with your hands until about 4cm thick. Don’t knead the mixture as this will make a heavy scone, and if the mixture seems a little too wet, leave for a few mins, as gluten-free flour requires more liquid than wheat flour. Stamp out rounds using a 7cm floured cutter, then place the scones on the baking tray, spaced apart. You will need to lightly squash the dough trimmings together to give you 8-9 scones in total. Brush the tops of the scones with milk, sprinkle with sugar and bake for 10-12 mins until pale golden. Serve with butter and jam, or push the boat out with clotted cream and strawberries, too. Best eaten on the day they are made.

Recipe from Good Food magazine, August 2013

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fenoola77's picture

These turned out SO well! This was my second attempt at Gluten Free cooking and the last time my bread was inedible! These were really easy and such a good tip about them being a wet mixture. REALLY impressed!

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