Gluten Free Scones

Use frozen or cold butter butter (not room temp). Use food processor instead of rubbing in with fingers. Warm your milk (add vanilla to the milk first) Use back of a knife to bring mixture together. Make sure to preheat baking tray

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 180c fan oven. Rub some oil around the inside of a large baking tray

Step 2

Measure the milk into a bowl and add the lemon juice & vanilla. Heat slightly so it's not too cold, but rather luke warm

Step 3

Put the flour, bicarb, xanthan gum and sugar into a bowl and stir to combine. Sift into a food processor. Add the cold butter and blitz until it resembles breadcrumbs. Pour mixture into a mixing bowl

Step 4

Break the egg into the milk bowl and beat together with a whisk

Step 5

Tip all but a tablespoon of the liquid into the mixing bowl and stir with the back of a knife to form a soft dough, stopping when it becomes sticky

Step 6

Lightly flour a work surface, put the dough in the middle and sprinkle it with flour

Step 7

With the palm of your hand, gently flatten the dough until 3cm thick. Press a glass into the dough to make circles. Using a fish slice, transfer the scones into the prepared baking tray. Brush the top of the scones with the remaining milk mixture

Step 8

Bake for 18-20 minutes until golden