Recipe Introduction: These gluten-free scones are a deliciously light and fluffy treat, perfect for breakfast or afternoon tea. Topped with jam and cream, they are the perfect balance of sweet and savory. Whether you’re gluten-sensitive or not, these scones will delight your taste buds!
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder (gluten-free)
- 1/2 tsp salt
- 1/2 cup cold unsalted butter (cubed)
- 1 large egg
- 2/3 cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
- 1 tbsp lemon zest (optional)
- Jam and clotted cream for topping (optional)
Instructions:
- Preheat the oven: Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper.
- Prepare the dry ingredients: In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- Add the butter: Add the cubed cold butter into the dry ingredients. Use a pastry cutter or your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
- Make the dough: In a separate small bowl, whisk the egg, milk, and vanilla extract. Pour this mixture into the flour-butter mixture and stir until just combined. If using, add the lemon zest.
- Shape the scones: Turn the dough onto a lightly floured surface and gently knead it a few times. Pat the dough into a disc about 1 inch thick. Using a round cutter, cut out scones and place them on the prepared baking sheet.
- Bake the scones: Brush the tops of the scones with a little extra milk or egg wash. Bake for 12-15 minutes, or until the scones are golden brown.
- Serve: Allow the scones to cool slightly before serving. Top with jam and clotted cream for a perfect treat.
Enjoy your warm, gluten-free scones with a hot cup of tea!