makes 12 medium scones
- 2½ cups gluten-free self-raising flour
- ¼ cup caster sugar
- 2 tsp xanthan gum
- 1 tsp bicarbonate of soda
- 30 g butter, chopped
- 1 egg, beaten lightly
- 1⅓ cups buttermilk (approximately)
- 3 tbsp mixed fresh herbs, such as basil and thyme (optional)
- 2 tbsp Cheddar cheese (optional)
- Preheat the oven to 240°C. Lightly grease an oven tray.
- Sift the flour, salt, sugar, gum and bicarb into a medium bowl, then rub in the butter. Add the egg and enough buttermilk to make a soft, sticky dough.
- Turn the dough onto a floured board and lightly knead until smooth.
- Pat the dough to 2 cm thick then cut into rounds using a 5.5 cm cutter. Place the scones on the prepared tray, almost touching each other. Leave to stand for 5 minutes, then brush the tops with a little extra buttermilk.
- Bake for about 15 minutes or until browned.
Xanthan gum is a carbohydrate made from corn and can replace gluten in baked goods. Gluten-free self-raising flour and xanthan gum are available from supermarkets and health food stores. This recipe is best made just before serving. Suitable for freezing.
Teatime treats or party foods or even breakfast scones that are gluten and nut-free. For a delicious savoury variation, add the herbs and cheese. Attempting to make this recipe dairy-free will not work very well because the buttermilk is a critical ingredient. You can, however, use an egg replacer to make it egg-free.
Recipe taken from Allergy Sense for Families – an AFSA approved product.