These gluten-free scones use easy substitutes to attain an ideal fluffy texture. Add sultanas in case you like and serve with oodles of jam and clotted cream

• Preparation and cooking time
  • Prep:20 minutes
  • Prepare dinner:15 minutes
  • Plus chilling
• Simple
• Makes 6-8

• Freezable
• Gluten-free
• Vegetarian

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Substances

• 250g gluten-free self-raising flour
• ½ tsp advantageous salt
• 1 tsp xanthan gum
• 1 tsp gluten-free baking powder
• 50g caster sugar
• 40g chilly butter, cubed
• 75ml complete milk
• 1 giant egg and 1 egg yolk
• 50g sultanas (non-obligatory)

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Technique

• STEP 1

  Combine the flour, salt, xanthan gum, baking powder and sugar collectively in a bowl. Rub within the butter along with your fingertips till you’ve advantageous breadcrumbs. You may also do that by progressively pulsing the combination in a meals processor till it resembles breadcrumbs.

• STEP 2

  Whisk collectively the milk and complete egg and progressively combine into the flour combination along with your arms till you’ve a easy dough. Combine within the sultanas, if utilizing. Knead briefly to come back collectively right into a ball.

• STEP 3

  Gently roll out the scone dough till 2cm thick. Switch to a baking tray lined with parchment and chill for 30 minutes to agency up the dough – this makes them simpler to chop out.

• STEP 4

  Take away the dough from the fridge and, utilizing a 5cm cutter, reduce out 6-8 scones (press the offcuts collectively and re-roll when it is advisable to). Put the scones the other way up (it will imply you get a neater prime when baked) onto one other baking tray lined with baking parchment, unfold 2cm aside.

• STEP 5

  Whisk the egg yolk and evenly brush the tops of the scones, ensuring that the egg wash doesn’t run down the perimeters of the scones in any other case they are going to rise inconsistently. Put the scones on a tray and switch to the freezer for 15 minutes. Warmth oven to 220C/200C fan/fuel 7. Take away the scones from the freezer and brush the tops with the overwhelmed egg once more, then bake for 12-15 minutes till golden brown. Eat simply heat or chilly, generously topped with jam and cream, in case you like.