Gluten free buttermilk scone recipe

Makes 8 scones

Ingredients:

285g Plain Flour Blend

5g xanthan gum

8g baking powder

50g caster sugar

2g salt

70g cold butter (cubed or grated)

160g buttermilk

1 medium egg (beaten)

(Plus an egg yolk for glazing)

Method:

1. Put the flour, xanthan gum, baking powder, salt and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
2. Use a fork to stir the egg and milk into the dry ingredients. Mix to a soft, sticky dough.
3. Cover and chill for 1 hour (this allows the flours to fully hydrate , meaning you will be able to work with the dough without adding excessive flour).
4. Turn out onto a lightly floured work surface and gently knead to create a smooth cohesive dough.
5. Press (or roll) out dough to a rectangle about 2cm thick.
6. Using a lightly floured 5cm cutter, cut into as many rounds as possible. Reroll the dough and cut again to achieve 8-10 scones. Alternatively, use a sharp floured knife and cut dough into 8 square scones.
7. Brush the tops of the scones with your glaze of choice and bake for 15 minutes at 200C/190C Fan.
8. Allow to cool a little before eating.

For savoury scones, reduce sugar to 10g and include your flavours of choice. I would recommend cheddar and nigella seed, served with a dollop of mango chutney. Delicious!