Scones

By Teresa on 14 June 2007 | Viewed 8536 times

Ingredients

525g Gluten Free Self-Raising Flour
3t Baking Powder
Sea Salt
1T Castor Sugar
80g Butter
325ml Milk, or Milk Alternative
1t Guar Gum

Method

Preheat the oven to 220C. Sift the gluten free flour, baking powder and a pinch of salt into a bowl. Rub the butter into the flour until it looks like fine breadcrumbs. Add the sugar. Add the rice milk and mix until the dough forms. On the other hand, you can just stick it all into a blender - it’s a reliable way to make good dough quickly.Turn out onto a floured surface and knead if extra mixing required. Roll out to about 2 cm thick. Cut rounds with a cutter (about 5cm wide). Bake for 12-15 minutes. Gluten free scones don’t keep terribly well, best eaten on the day you make them.

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