A traditional tea-time favourite, a little sweeter than plain scones
225g (8 oz) gluten-free flour
2 x level 5 ml spoons (2 level teaspoons) gluten-free baking powder
1/4 x 5 ml spoon (1/4 teaspoon) xanthan gum
pinch of salt
50g (2 oz) dairy-free margarine
25g (1 oz) caster sugar
50g (2 oz) currants or sultanas
1 egg, beaten with enough dairy-free milk to make a 150ml (1/4 pint) liquid
What to do:
- Preheat your oven to 220'C /425'F /Gas Mark 7. Lightly oil a baking sheet or tray.
- In a bowl, sift together the gluten-free flour, gluten-free baking powder, xanthan gum and salt, rub in the dairy-free margarine and then stir in the sugar and fruit.
- Add the egg and milk, but reserve a little for brushing the top of the scones with, and thoroughly mix with a wooden spoon.
- Turn out onto a floured surface and lightly knead, but do not over handle.
- Roll out to 2 cm (1 inch) thickness and cut out rounds, place on your baking tray and brush the tops with the reserved milk and egg liquid.
- Bake in your hot oven, for about 10 minutes until golden brown on top.
- Cool on a wire rack and serve with your favourite jam!