Meals and Courses

  • 175 g (6 oz) rice flour
  • 75 g (3 oz) potato flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 75 g (3 oz) butter, cubed
  • 25 g (1 oz) pitted green olives, chopped
  • 4 sun-dried tomatoes, chopped
  • 1 tablespoon chopped parsley
  • 1 large egg, beaten
  • 4 tablespoons buttermilk, plus a little extra for brushing

Place the flours, xanthan gum, baking powder, bicarbonate of soda and butter in a food processor and whiz until the mixture resembles fine breadcrumbs, or rub in by hand in a large bowl.

Stir the olives, tomatoes and parsley into the mixture, then, using the blade of a knife, stir in the egg and buttermilk until the mixture comes together.

Tip the dough out on to a surface dusted lightly with flour and gently press it down to a thickness of 2.5 cm (1 inch). Use a 5 cm (2 inch) cutter to cut out the scones.

Place on a lightly floured baking sheet, brush with a little buttermilk and place in a preheated oven, 220°C (425°F), Gas Mark 7, for about 12 minutes until golden and risen. Remove the scones from the oven and transfer to a wire rack to cool.

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