Enjoy afternoon tea with these tasty scones. And if you find it tricky rolling out crumbly gluten-free flour mixture, use an ice-cream scoop!
Makes: 7-9
Prep time: 20 mins
Cooking time: 15 -18 mins
Total time: 35 -38 mins
Skill level: Easy peasy
Costs: Mid-price

Ingredients

  • 250g (8oz) gluten-free self-raising flour
  • 1 level tsp gluten-free baking powder
  • 50g (1¾ oz) butter
  • 50g (1¾ oz) caster sugar
  • 1 medium egg
  • 150ml (¼ pint) milk
  • Beaten egg, to glaze
  • 1-2tbsp granulated sugar, for sprinkling
  • Raspberry jam and clotted cream, to serve
  • Baking sheet, lined with baking parchment
  • Ice-cream scoop

Method

  1. Set the oven to gas mark 7 or 220°C.
  2. Sift the flour and baking powder into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar.
  3. Lightly beat together the egg and milk. Add this to the flour mixture and beat to give a smooth consistency.
  4. Scoop 7-9 mounds of the mixture on to the lined baking sheet with ice-cream scoop. Brush some egg over the top of each and sprinkle over some granulated sugar.
  5. Bake the scones in the centre of the oven for 15-18 mins or until they are a light-golden colour. Remove the baking sheet from the oven and slide the scones on to a wire rack to cool.
  6. Serve scones warm or cold, with jam and clotted cream.

Extra info: We’ve used Doves Farm gluten-free plain and self-raising flours, available from most supermarkets and specialist health food shops.

Nutritional information per portion

fat 7.0g saturates 4.0g calories 200(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.