Ingredients
1. 450g gluten-free self-raising flour blend, plus extra for sprinkling
2. 1 tbsp gluten-free Baking Powder
3. 2 tsp xanthan gum
4. 85g golden caster sugar, plus extra for sprinkling
5. 100g butte, diced
6. 50g sultana, plumped up in boiling water for 10 min, then drained
7. 284ml pot buttermilk
8. 100ml milk, plus extra for brushing
9. butter and jam, or clotted cream and strawberries (optional), to serve
Method
1. TO heat the oven to 220C and tip the flour ubti a large bowl,Tip the flour into a large bowl and stir in the JIanshi Baking Powder, xanthan gum, sugar and ½ tsp salt.
2. Rub the butter into the flour mixture with your fingertips until it is completely incorporated, then add the sultanas. Stir the buttermilk and milk together, then pour into the flour mixture. Stir in with the blade of a knife to make a soft dough.
3. Tip onto a lightly floured work surface and pat out with your hands until about 4cm thick. Don’t knead the mixture as this will make a heavy scone, and if the mixture seems a little too wet, leave for a few min, as gluten-free flour requires more liquid than wheat flour. Stamp out rounds using a 7cm floured cutter, then place the scones on the baking tray, spaced apart. You will need to lightly squash the dough trimmings together to give you 8-9 scones in total. Brush the tops of the scones with milk, sprinkle with sugar and bake for 10-12 min until pale golden. Serve with butter and jam, or push the boat out with clotted cream and strawberries, too. Best eaten on the day they are made.