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