The BBC Good Food logo
Buttermilk & sultana scones

Buttermilk & sultana scones

By
A star rating of 4.4 out of 5.10 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Makes 8

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

  • Freezable
  • Gluten-free
Nutrition: per scone
NutrientUnit
kcal370
fat11g
saturates7g
carbs63g
sugars17g
fibre1g
protein5g
salt1.1g
Advertisement

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 sultana , 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.4 out of 5.10 ratings
Advertisement
Advertisement
Advertisement

Sponsored content