This recipe for gluten free scones never fails. Just take a look at the size of them!Not only do they look like 'real' scones but they taste like them too. Delicious with a dollop of clotted cream and jam.
20gcoconut sugar - I used the ginger one from Coconut Merchant plus extra for sprinkling
75gbutter - cubed (I used goats)
70gplain full fat yoghurt - I used goats
70gfull fat milk - I used goats plus extra for rubbing on top
Instructions
Turn your oven on to 220 degrees/200 degree fan/ gas mark 6 and place a large baking tray inside to heat up
Place the dry ingredients into a food processor and blend until well mixed. Alternatively place in a large bowl and mix well by hand
Add the butter into the dry ingredients and either blend until the mixture looks like fine breadcrumbs, or rub the butter into the flour by hand
Add the yoghurt and milk and combine into a dough that just holds together
Flour a clean dry work surface and empty the dough onto it
Knead until you have a rough ball then press out with your hand until around 2cm thick
Using a floured straight edged circular 7cm diameter cutter, cut out your scones. You should get four before bringing the dough back together to make another, then repeating with the final piece of dough
Rub the tops of the scones with milk and sprinkle with a little sugar if you desire
Carefully remove the hot baking tray from the oven and quickly place the scones onto it
Bake the scones for around 15 minutes until golden on top
Allow to cool for around 5 minutes (or fully) before cutting
Eat on the day of baking or freeze and re-heat in the microwave