Gluten Free Buttermilk Scones

PREP TIME 10 MINS | COOK TIME 15 MINS | SERVINGS 8 SCONES

Ingredients:

  • 450g gluten free self raising flour plus extra for dusting
  • 1/4tsp salt
  • 1tsp xanthan gum
  • 1tsp bread soda
  • 100g hard butter cubed
  • 80g caster sugar
  • 235ml buttermilk
  • 1medium egg
  • 1tsp vanilla extract

Method: 

  1. Preheat oven to 220C/200C fan/gas 7.
  2. Sieve the flour into a bowl. Using your fingertips, rub the butter into the flour until the mixture looks like breadcrumbs (or use a food processor).
  3. Using a wooden spoon, stir in the salt and sugar.
  4. In a separate bowl/measuring jug, mix together the buttermilk, egg and vanilla extract.
  5. Make a well in the centre of the dry ingredients and pour in the buttermilk mixture.
  6. Use a knife to quickly mix together to form a dough – take care not to overmix.
  7. Tip onto a floured surface and lightly knead (bring together with your hands) a couple of times.
  8. Press out gently to about 4cm thick and cut out rounds with a 7cm or 8cm *scone cutter.
  9. Re-shape the trimmings, until all the dough is used.
  10. Place the scones on to a lightly floured flat baking tray. Add a splash of milk into the buttermilk bowl/jug, and use this to glaze the top of each scone.
  11. Bake for 14-15 mins until golden and well risen.

NOTES

* I use a 3 1/16 inch (78 mm) round scone cutter

Tip: I like to turn my scones upside down (once baked) and return them to the oven for 1-2 minutes. This ensures that the bottom of the scones are firm rather than soft, and that the scones sound hollow when the base is tapped.

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