These scones are best eaten the day they are baked. The day after baking they will tend to go hard but a quick 10 – 20 seconds in the microwave will have them nice and soft again
Ingredients:
- 450g gluten free self raising flour
- 1 tsp bicarbonate of soda
- 100g cold butter diced
- 85g caster sugar
- 300mls buttermilk
- 2 tsp vanilla extract
Method:
- STEP 1
Heat the oven to 200◦C and place a baking sheet on your baking tray
- STEP 2
Put the flour, bicarbonate of soda and butter in a bowl and rub in the butter with your finger tips. Add in the sugar.
- STEP 3
Warm the buttermilk and the vanilla in a microwave.
- STEP 4
Mix the wet and dry ingredients together to form a dough. Turn out onto a lightly floured work surface, knead lightly and bring together with your hands. Roll out to a rectangle about 2cm thick.
- STEP 5
Cut into as many rounds as possible with a fluted 5cm cutter and place them on the prepared baking tray. Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.
- STEP 6
Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour. Lift onto a wire rack to cool. Eat as fresh as possible.