Gluten-Free Plain White Scones
- oil, for baking tray
- 100ml milk
- 1/2 tsp lemon juice
- 200g FREEE plain white flour, plus extra for dusting
- 1/2 tsp FREEE bicarbonate of soda
- 1 tsp FREEE xanthan gum
- 50g caster sugar
- 25g butter
- 1 egg
Preheat the oven to 200C, fan 180C, gas 6. Rub some oil around the inside of a large baking tray or insert a baking liner.
Measure the milk into a bowl and add the lemon juice.
Put the flour, bicarbonate of soda, xanthan gum and sugar into a bowl, stir to combine and sift into a mixing bowl. Add the butter and mix until it resembles breadcrumbs.
Break the egg into the milk bowl and beat them together.
Tip all but a tablespoon of the liquid into the mixing bowl and stir to form a soft dough, stopping when it becomes sticky.
Lightly flour a work surface, put the dough in the middle and sprinkle it with flour.
With the palm of your hand, gently flatten the dough until 3cm/1 1/4inch thick. Press a 5cm/2 inches round cookie cutter or glass into the dough to make circles.
Using a fish slice, transfer the soft scones to the prepared baking tray. Brush the top of the scones with the remaining milk mixture.
Bake for 18–20 minutes until golden.