These gluten-free scones are a staple for any afternoon tea

Scones are a staple on British teatime tables – in addition to jam and clotted cream, after all.

If you happen to’re a fan of the much-loved foodie trio, then these gluten-free scones will undoubtedly hit the spot.

Created by Dr Oetker, the bakes are excellent for these with friends coming spherical this summer season – whether or not or not it’s for a lavish at-home afternoon tea or a short catch-up.

The recipe makes six to eight scones, so that you’ll have to withstand the temptation of going again for seconds (or thirds)…

Gluten-free scones

(Makes 6-8)

Components

For the scones:

• 250g gluten-free self-raising flour
• 10g Dr Oetker baking powder (2tsp)
• 2.5g xanthan gum (½tsp)
• 25g caster sugar
• 50g unsalted butter
• 75g sultanas
• 1 medium egg (overwhelmed)
• 5ml Dr Oetker Madagascan vanilla extract (1 tsp)
• 100ml complete milk

For the glaze:

• 1 medium egg
• 15ml complete milk (1 tbsp)

Methodology

1. Pre-heat the oven to 220C/200 Fan oven/425F/Gasoline Mark 7. Line a baking tray with greaseproof paper.
2. Sift the flour, baking powder, xanthan gum and sugar into a big mixing bowl and blend collectively. Add the butter and utilizing your fingertips rub the butter into the flour combination till it resembles breadcrumbs. Raise your arms whereas doing this to encourage air into the combination.
3. Combine within the sultanas, then add the egg and vanilla extract and blend once more. Steadily add the milk mixing after every addition; the dough shall be fairly sticky.
4. Flip the dough on to a frivolously floured floor and frivolously knead till all of the dough comes collectively, keep away from over-handling the dough. Press the dough to flatten till it’s round 2cm in thickness, reduce the scones out utilizing a 6cm diameter fluted spherical cutter. Collect any trimmings collectively and flatten as obligatory and reduce out extra rounds, it’s best to get about 6-8 scones from the combination.
5. Prepare the scones on the ready baking tray. Combine the egg and milk to make the glaze and brush excessive of the scones. Place within the oven and bake for 12–quarter-hour till risen and golden brown. Cool for a couple of minutes then switch to a cooling rack.
6. Serve the scones heat with jam and clotted cream.

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