Gluten-Free Scones

Ingredients

• 450g gluten-free flour
• Pinch salt
• 1 tbsp baking powder
• 100g very cold butter, cut into small cubes
• 300mL milk, plus a little extra to brush tops
• ½ cup lightly whipped cream, to serve
• 2 tbsp butter, to serve
• ¼ cup jam, to serve

Method

• Preheat oven to 220°C.
• Place flour, salt and baking powder in a bowl, add butter cubes and rub the butter into the flour with your fingertips until it resembles wet sand.
• Make a well in the centre and pour in milk. Use a fork to bring the flour into the milk.
• Once it comes together, tip onto a floured surface and gently press into a disc about 3cm thick.
• Flour a scone cutter and cut rounds from the dough. Place on a tray lined with baking paper.
• Gently reform the remaining dough and continue cutting out rounds.
• Brush the tops with milk and bake for about 20-25 mins or until golden brown.
• Serve with lightly whipped cream, butter and your favourite jam.
• Tip: Don’t overwork these scones or they will become tough. Handle the dough as little as possible.