Gluten Free Scones
I loved scones and had a lot of trouble finding a good recipe since being diagnosed with gluten intolerance - this is an adapted recipe from the bbc food.
Steps
Preheat the oven to 250c / 475f / gas 9.
Sift all the dry ingredients into a large bowl and mix well.
Rub in the butter.
Add the sultanas and gently mix together.
Lightly whisk the eggs and natural yoghurt together.
Make a well in the centre of the dry ingredients and add the egg and yoghurt mixture.
Mix to soft dough , adding a little more natural yoghurt if necessary.
Turn onto a rice-floured board and knead lightly , just enough to shape into a round.
Roll out to about 2.
5cm / 1in thick and cut out rounds using a 5.
5cm / 2in cutter.
Place on a rice-floured baking sheet and brush with a little egg wash.
Bake for approximately 10 minutes until golden brown on top.
Leave to cool on a wire rack.
Serve split in half with butter and jam.
Ingredients
rice flour, tapioca flour, baking powder, xanthan gum, salt, caster sugar, butter, sultanas, eggs, natural yoghurt, egg