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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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I loved scones and had a lot of trouble finding a good recipe since being diagnosed with gluten intolerance - this is an adapted recipe from the BBC Food. Ingredients:
275 g rice flour |
50 g tapioca flour |
2 teaspoons baking powder |
4 teaspoons xanthan gum |
1 teaspoon salt |
4 tablespoons caster sugar |
110 g butter |
110 g sultanas (optional) |
2 eggs, preferably free-range |
125 -175 ml natural yoghurt |
1 egg, beaten, for egg wash |
Directions:
1. Preheat the oven to 250°C/475°F/Gas 9.
2. Sift all the dry ingredients into a large bowl and mix well. Rub in the butter. Add the sultanas and gently mix together.
3. Lightly whisk the eggs and natural yoghurt together.
4. Make a well in the centre of the dry ingredients and add the egg and yoghurt mixture. Mix to soft dough, adding a little more natural yoghurt if necessary.
5. Turn onto a rice-floured board and knead lightly, just enough to shape into a round. Roll out to about 2.5cm/1in thick and cut out rounds using a 5.5cm/21/4in cutter. Place on a rice-floured baking sheet and brush with a little egg wash.
6. Bake for approximately 10 minutes until golden brown on top. Leave to cool on a wire rack.
7. Serve split in half with butter and jam.
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