- 450g gluten-free self-raising flour blend, plus extra for sprinkling
- 1 tbsp gluten-free baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 2 tsp xanthan gum
- 85g golden caster sugar, plus extra for sprinkling
- 100g butter, diced
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 50g sultana, plumped up in boiling water for 10 mins, then drained
- 284ml pot buttermilk
There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…
- 100ml milk, plus extra for brushing
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- butter and jam, or clotted cream and strawberries (optional), to serve
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.
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.
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.