Gluten and dairy free sultana scones
Servings: 5
Ingredients
- 225 g gluten free self raising flour
- 1 heaped tsp baking powder
- 1/4 tsp xanthan gum
- 25 g caster sugar
- 50 g dairy free butter
- 140 ml dairy free milk
- 50 g sultanas (optional)
- Pinch of salt
- 1 egg (for an egg wash)
Instructions
- Pre heat your oven to 200°C and line a baking tray with baking paper.
- Mix together your flour, salt, baking powder and xanthan gum and rub in the butter using your fingers until you have a bread crumb consistency.
- Stir in the soya milk, sugar and sultanas to form a soft dough.
- Knead the dough very lightly on a floured surface (try not to over knead your dough as this will prevent the scones from rising). Pat out to about 3.5/4cm thick (they won't rise as much as normal scones so the thicker the better!). Use a scone cutter to cut rounds and place on your baking tray. Lightly knead together the rest of the dough and cut out more scones until you use up all of the dough.
- Brush the tops with egg wash and bake for 15 minutes until risen and golden brown.
Notes
Scones are best served warm and fresh out the oven. Once cool, store in an air tight container and pop in the toaster/under the grill to warm up before eating.