Who doesn’t love a scone? These are super easy to make and the variations are endless. For a savoury option add some grated cheese or dairy free cheese or how about some chopped herbs or sundried tomatoes – perfect tea time treat.
Difficulty – Easy
Time – 10 minutes preparation, 15 minutes cooking
Makes 6 scones
What’s good about it?
Using xylitol is a great way to sweeten the scones without using sugar but caster sugar or coconut sugar is fine or you can omit it altogether.
- Heat oven to 220C/200C fan/gas 7 and lightly grease a large baking sheet. Tip the flour into a large bowl and stir in the baking powder, xanthan gum, xylitol or sugar and salt
- Rub the dairy free spread into the flour mixture with your fingertips until it is completely incorporated, then add the raisins or sultanas. Stir in the soured milk, then pour into the flour mixture. Bring together to form a soft dough.
- Place the dough on a lightly floured work surface and pat out with your hands until about 4cm thick. Stamp out rounds then place the scones on the baking tray, spaced apart. Brush with a little dairy free milk or beaten egg if wished. Bake in the oven for 15 minutes until golden.
- Cool on a wire rack. Best eaten the day they are made.
Did You Know?
Adding a spoonful of xanthum gum helps bind the mixture. Instead of the soured milk you could use dairy free yogurt or coconut kefir.
225g gluten-free self-raising flour, plus extra for sprinkling
2 tsp gluten-free baking powder
1 tsp xanthan gum
Pinch of sea salt
2tbsp xylitol or caster sugar
50g dairy free spread
25g raisins or sultanas, plumped up in boiling water for 10 mins, then drained
140ml dairy free milk with 1tbsp lemon juice added – soak for 5 minutes
Beaten egg for glaze or dairy free milk / regular milk