- 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
- Preheat oven to 220C/200C fan/gas 7.
- 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).
- Using a wooden spoon, stir in the salt and sugar.
- In a separate bowl/measuring jug, mix together the buttermilk, egg and vanilla extract.
- Make a well in the centre of the dry ingredients and pour in the buttermilk mixture.
- Use a knife to quickly mix together to form a dough – take care not to overmix.
- Tip onto a floured surface and lightly knead (bring together with your hands) a couple of times.
- Press out gently to about 4cm thick and cut out rounds with a 7cm or 8cm *scone cutter.
- Re-shape the trimmings, until all the dough is used.
- 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.
- Bake for 14-15 mins until golden and well risen.
* 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.