This recipe is from a gluten-free baking course I attended a few weeks ago. Even though we made all sorts of food, this was by far my favourite of them all. The recipe makes six scones and the flour we all used on the day was our baking instructor Deborah’s own mixture, which can be bought directly from her Gluten Free Baking website.
- 150g gluten-free plain flour
- 30g gram flour
- 2tsp gluten-free baking powder
- 1/2 tsp salt
- 40g butter
- 1tbsp poppy seeds
- 1tsp of xanthan gum
- 80g mature cheddar cheese, grated
- 130ml buttermilk
- Preheat oven to 180° C/gas mark 4
- Dust a baking sheet with gluten-free flour
- Sift both flours, baking powder and salt into a bowl. Rub the butter into the flour with your fingers until the mixture looks like breadcrumbs
- Stir in the poppy seeds, xanthan gum, 60g of the cheese and enough buttermilk to bind the dry ingredients into a soft , slightly sticky dough.
- Turn out onto a lightly floured surface and knead briefly. Roll out gently to 3cm thickness. Using a biscuit cutter, cut the dough into 6 circles.
- Place on the baking sheet, brush with buttermilk and sprinkle with the remaining cheese.
- Bake for 20-25 minutes until golden and risen.
- Leave to cool slightly on a wire rack, enjoy them warm!
Visit www.glutenfreebaking.co.uk for more recipes.