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Gluten-free scones

Name: Gluten-free scones
Yield: 9
Ingredients: 2 cups Gluten-free flour mix (Main); 1 Tbsp Gluten-free baking powder (Main); 1 pinch Salt; 2 Tbsp Caster sugar; 1 large Egg; 150 ml Cream (Main); 150 ml Lemonade (Main)

makes 9

Jan Bilton

Food writer and cookbook author.

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Because of the lack of gluten, these scones do not rise like conventional ones. But, topped with raspberry jam and whipped cream, they’re delicious.

2 cups	Gluten-free flour mix (Main)
1 Tbsp	Gluten-free baking powder (Main)
1 pinch	Salt
2 Tbsp	Caster sugar
1 large	Egg
150 ml	Cream (Main)
150 ml	Lemonade (Main)

Preheat the oven to 200C. Line a baking tray with baking paper.
Sift the flour, baking powder, salt and caster sugar into a bowl. Stir to combine. Beat the egg, cream and lemonade together. Pour into the dry ingredients and stir to combine.
Turn onto a plastic film-covered chopping board dusted with a little gluten free flour. Pat the dough into a 2cm thick oblong. Cut into squares. Place on the baking tray. The tops can be brushed with a little beaten egg for extra colour. Bake for 15 minutes, until lightly coloured on top. Best eaten fresh.