Gluten-free Plain White Scones
Makes a classic British afternoon tea accessible for all, these gluten-free scones are completely identical to the gluten-based original - light, fluffy and perfect topped with clotted cream and jam.
Introduction
Traditional British classic, these easy to make scones are perfect served warm with jam and clotted cream.
Ingredients
| oil, for baking tray | |
| 100ml | milk |
| ½ tsp | lemon juice |
| 200g | FREEE Plain White Flour, plus extra for dusting |
| ½ tsp | FREEE Bicarbonate of Soda |
| 1 tsp | FREEE Xanthan Gum |
| 50g | caster sugar |
| 25g | butter |
| 1 | egg |
Method
Cooking time: 18–20 MINUTES.
Preheat the oven to 200°C, Fan 180°C, 400°F, Gas 6. Rub some oil around the inside of a large baking tray or insert a baking liner.
Measure the milk into a bowl and add the lemon juice.
Put the flour, bicarbonate of soda, xanthan gum and sugar into a bowl, stir to combine and sift into a mixing bowl. Add the butter and mix until it resembles breadcrumbs.
Break the egg into the milk bowl and beat them together.
Tip all but a tablespoon of the liquid into the mixing bowl and stir to form a soft dough, stopping when it becomes sticky.
Lightly flour a work surface, put the dough in the middle and sprinkle it with flour.
With the palm of your hand, gently flatten the dough until 3cm/ 1¼ inch thick. Press a 5cm/2 inches round cookie cutter or glass into the dough to make circles. Using a fish slice, transfer the soft scones to the prepared baking tray. Brush the top of the scones with the remaining milk mixture.
Bake for 18–20 minutes until golden.
