I love a good scone! They need a nice crumb that crumbles a little as you bite and what makes it even better … they’re gluten free!
- 450g gluten-free flour
- Pinch salt
- 1 tbsp baking powder
- 100g very cold butter, cut into small cubes
- 300mL milk, plus a little extra to brush tops
- ½ cup lightly whipped cream, to serve
- 2 tbsp butter, to serve
- ¼ cup jam, to serve
- Preheat oven to 220°C.
- Place flour, salt and baking powder in a bowl, add butter cubes and rub the butter into the flour with your fingertips until it resembles wet sand.
- Make a well in the centre and pour in milk. Use a fork to bring the flour into the milk.
- Once it comes together, tip onto a floured surface and gently press into a disc about 3cm thick.
- Flour a scone cutter and cut rounds from the dough. Place on a tray lined with baking paper.
- Gently reform the remaining dough and continue cutting out rounds.
- Brush the tops with milk and bake for about 20-25 mins or until golden brown.
- Serve with lightly whipped cream, butter and your favourite jam.
- Tip: Don’t overwork these scones or they will become tough. Handle the dough as little as possible.