- 2 1/2 cup (375g) gluten-free self-raising flour
- 1/4 cup (40g) pure icing sugar
- 2 teaspoon xanthan gum
- 1 teaspoon bicarbonate of soda
- 30 gram butter, chopped
- 1 egg, beaten lightly
- 1 1/3 cup (330ml) buttermilk, approximately
- 1Preheat the oven to very hot, 240°C. Lightly grease an oven tray.
- 2Sift the flour, salt, sugar, gum and soda into a medium bowl then rub in the butter. Add the egg and then enough buttermilk to make a soft sticky dough.
- 3Turn dough onto a floured board and knead lightly until smooth.
- 4Pat the dough to 2cm thickness then cut into rounds using a 5.5cm cutter. Place the scones on the prepared tray, almost touching each other. Leave the scones to stand for 5 minutes, then brush the tops with a little extra buttermilk.
- 5Bake in a very hot oven for about 15 minutes or until browned.
Xanthan gum is a carbohydrate made from corn and can replace gluten in baked goods. Gluten-free self-raising flour and xanthan gum are available from supermarkets and health food stores. This recipe is best made close to serving. Suitable to freeze. Not suitable to microwave.
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