Name: Buttermilk & sultana scones
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: Makes 8
Cuisine: British
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

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Buttermilk & sultana scones

Buttermilk & sultana scones

Sara Buenfeld

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Makes 8

Easy

Prep: 20 mins

Cook: 10 mins - 12 mins

A star rating of 4.4 out of 5.13 ratingsRate

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

Freezable

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per scone

kcal370
fat11g
saturates7g
carbs63g
sugars17g
fibre1g
protein5g
salt1.1g

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.

Recipe from Good Food magazine, August 2013

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A star rating of 4.4 out of 5.13 ratings

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