Makes 12-16
Preparation time 15 minutes
Baking time 12 -15 minutes
Oven temperature 200˚C

• 500ml (290g) gluten-free flour mix (must contain xanthan gum)
• 15ml baking powder
• 25ml castor sugar
• 135ml (125g) cold butter, diced
• 1 large egg
• 100ml buttermilk
• 60ml water or milk
• fresh cream and strawberry jam, to serve

1 Sift the flour, baking powder, sugar and 2ml salt together in a large bowl.

2 Add the butter to the dry ingredients and rub in until the mixture resembles fine breadcrumbs. Work quickly to prevent the mixture heating up.

3 Mix the egg, buttermilk and water or milk together in a separate bowl. Make a well in the centre of the dry ingredients and pour the liquid in. Use a blunt knife to cut through the mixture to gently combine the dry and liquid ingredients. Press the last bit together very gently to form a soft dough. Do not overmix or knead.

4 Gently press out on a piece of clingwrap until 2-3cm thick. Dust a scone or round cookie cutter with gluten-free flour and press out the scones. Place on a lined baking sheet and bake in a preheated oven for 12 to 15 minutes. Cool for a few minutes, then serve with strawberry jam and a dollop of whipped cream.

Text and image: Ideas magazine