A traditional tea-time favourite, a little sweeter than plain scones and great served with a dairy-free spread and jam
225g gluten-free flour
2 level teaspoons gluten-free baking powder
1/4 teaspoon xanthan gum
pinch of salt
50g dairy-free margarine
25g caster sugar
50g currants or sultanas
1 egg, beaten with enough dairy-free milk to make a 150ml liquid
What to do
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 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!