I made these scones last year when I went through a huge gluten-free baking spree to find what tasted good and filled the growing void where gluteny snacks used to be! However, before posting them up here for you though, I needed to remake them and ensure they were up to deliciousness standards (well… really… C and I needed breakfast whilst writing and this seemed like a great idea)! They are super easy and only use 3 ingredients so get to it! Plus, the lemonade in them makes up for the gluteny ingredients that normally make them all fluffy!
Note: My housemate, B, is sugar-free so I try and take the sugar out of things so she can eat them too! This is really easy to do with this recipe, change the lemonade for sugar-free lemonade and dadaaa, sugar-free!!
3 cups gluten-free self raising flour
A little extra gluten free self raising flour
2 tbsp milk
Toppings (Optional) – jam in your favourite flavour and extra cream
- Preheat oven to 220°C.
- Combine all ingredients but don’t overmix.
- Use a lightly gluten free floured rolling pin or the palm of your hand to roll out the dough until about 2cm thick.
- Dip a round 5cm pastry cutter in extra flour before cutting out each scone. Don’t twist the cutter as the scones will rise unevenly during baking. Place on a baking tray lined with baking paper and then brush tops with milk.
- Bake for 10-15 minutes or until golden on top.
To serve: Whip the extra cream until stiff peaks form (careful not to turn it to butter, I have seen this happen) and place this and the jam in little containers.
To eat: Rip the scones open – i prefer to open them so they look like a taco – split down the middle and joined at the bottom – smother with jam (my favourite is rapsberry) and top with cream. If you are doing the taco thing, flip the top back over and eat like a taco – this stops the cream and jam coming out all over you as you eat!