Gluten-free Plain White Scones
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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.