There’s no need to stay away from scones any more if you follow a gluten-free diet. These use milk powder, buttermilk and gluten-free flour to create a fluffy combo to create in under 25 minutes and drizzle with maple syrup for a gorgeous gluten-free treat.
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Ingredients
Method
Preheat oven to 200°C/400°F. Lightly grease a 12-hole (¹⁄³-cup/80ml) muffin pan.
Place maple syrup and 60g (2oz) butter in a small saucepan; stir over medium heat until the butter melts. Divide between muffin holes.
Sift flour and milk powder into a large bowl; add the remaining chopped butter. Using your fingertips, rub butter into flour mixture until it resembles fine breadcrumbs. Make a well in the centre of mixture and gently mix in buttermilk until just combined.
Turn dough out onto a lightly gluten-free-floured surface; lightly knead to bring together. Press out until 1.5cm (¾in) thick. Cut dough out using a 6cm (2½in) gluten-free-floured cutter and place in muffin holes, re-rolling scraps as you go.
Bake for 12 minutes or until a scone sounds hollow when tapped. Turn scones out immediately and serve warm.
Scones are best made close to serving.
Note
