Baking

Ingredients
  • 175 g (6 oz) rice flour, plus extra for dusting
  • 75 g (3 oz) potato flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon bicarbonate of soda
  • 75 g (3 oz) butter, cubed
  • 40 g (1½ oz) caster sugar
  • 1 large egg, beaten
  • 3 tablespoons buttermilk, plus extra for brushing
  • 150 ml (¼ pint) double cream
  • 250 g (8 oz) strawberries, hulled and lightly crushed
Directions

Place the flours, xanthan gum, baking powder, bicarbonate of soda and butter in a food processor and whizz until the mixture resembles fine breadcrumbs. Alternatively, mix together the flours, xanthan gum, baking powder and bicarbonate of soda in a large bowl. Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.

Mix together the egg and buttermilk in a separate bowl, add to the dry ingredients and mix to a soft dough.

Turn the dough out on a surface lightly dusted with rice flour, gently 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 about 12 minutes until risen and golden. Remove from the oven and transfer to a wire rack to cool.

Whip the cream in a bowl until it forms fairly firm peaks and fold in the strawberries. Split the scones in half and fill with the strawberry cream.

Like This? Try These
More on Food