Special Diet

  • 175 g (6 oz) rice flour, plus extra for dusting
  • 75 g (3 oz) cornflour
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon bicarbonate of soda
  • 75 g (3 oz) butter, cubed
  • 100 g (3½ oz) frozen leaf spinach, thawed, squeezed of any liquid and chopped
  • 4 sun-dried tomatoes in oil, drained and finely chopped
  • 50 g (2 oz) Parmesan cheese, grated
  • good grating of nutmeg
  • 1 large egg, beaten
  • 3 tablespoons buttermilk, plus extra for brushing

Place the rice flour, cornflour, baking powder, bicarbonate of soda and butter in a food processor and whizz until the mixture resembles fine breadcrumbs. Alternatively, mix together the dry ingredients in a large bowl. Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Mix in the spinach, sun-dried tomatoes, Parmesan and nutmeg.

Whisk together the egg and buttermilk with a fork in a separate bowl, stir in the flour mixture and combine to form a soft dough.

Turn the dough out on a surface lightly dusted with rice flour, press out to a thickness of 2.5 cm (1 inch) and use a 5 cm (2 inch) cutter to stamp out 8 scones, rerolling the trimmings as necessary.

Put on a baking sheet lightly dusted with rice flour, brush with a little buttermilk and place in a preheated oven, 220°C (425°F), Gas Mark 7, for 12–15 minutes until risen and golden. Serve warm, spread with butter or to accompany the soup.

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